2 lb broiler-fryer chicken to
3 lb broiler-fryer chicken cut into serv, ing pieces
2 cup water
6 whole black peppercorns
2 bay leaves
2 tsp salt
3 medium carrots, peeled and thinly sliced
6 tbsp flour
3/4 cup cold water
1 tsp dried rubbed sage
1 cup buttermilk biscuit mix
1/3 cup milk
2 tbsp dried parsley flakes
4 oz button mushrooms, drained
10 oz frozen peas, thawed
Directions
1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water,
peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart,
heat-resistant, non-metallic casserole. Heat, covered, in Microwave
Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional
5 minutes. 3. Add carrot slices and heat, covered, in Microwave Oven
5 minutes longer. 4. Remove chicken pieces from broth and set chicken
aside until cool enough to handle. Reserve broth. 5. Remove chicken
from bone: and cut into bite-sized pieces. 6. Discard bones, bay
leaves and peppercorns. Skim any excess fat from chicken broth. 7.
Return chicken to casserole. 8. In a small bowl combine flour, the
3/4 cup cold water and the sage until smooth. Gradually stir flour
mixture into chicken mixture. 9. Heat, covered, in Microwave Oven 5
minutes or until gravy is thickened and smooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by combining biscuit mix,
milk and parsley flakes; stir with a fork until just blended. 11. Add
mushrooms and peas to chicken and gravy mixture. 12. Drop dumpling
dough by spoonfuls onto hot chicken mixture to form 6 dumplings and
heat, covered, in Microwave Oven 4 minutes. 13. Uncover casserole and
heat an additional 2 to 4 minutes or until dumplings are no longer
doughy on the underside.
Servings: 4 servings
Chicken & Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, at least as far back into history as the Egyptians, and maybe further still. However, in the main part, these early recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Moving our culinary historical trip onwards, there were a couple of cookery books which date from the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is familiar to us all today, but instead recipes for the types of food cooked for the rich people of that time. When we get to the 1900s, cookery books were highly popular mostly due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Chicken & Dumplings recipe.
