Chicken and Dumplings

Title: Chicken and Dumplings
Categories: Chicken
Yield: 6 servings

2/3 c Flour
2 cn Chicken broth (10 3/4 ounces each)
1/2 c Yellow cornmeal
2 ts Baking powder
1 c Chopped onion
2 tb Shortening
1 ts Thyme
1/2 c Chopped parsley
2 tb Vegetable oil
2/3 c Milk
1 pk Frozen peas, carrots, and corn, slightly thawed
1 Broiler-fryer (3 1/2 pounds)
4 c Water

In a large bowl, combine flour, cornmeal, and baking powder. Cut in shortening with pastry blender or two knifes used scissor-fashion. Add parsley then the milk all at once stir with fork just until moistened. Chill until ready to use.

In a large saucepan or kettle, combine chicken with water and broth. Bring slowly to boiling skim. Simme 35 minutes or until chicken is tender. Remove chicken. Strain broth through fine-mesh colander or through cheesecloth into a large bowl. Wash and dry the sauce pan.

When cool enough to handle, remove and discard skin and bones from chicken cut meat into bite-sized pieces.

Saute onions and thyme in oil in the saucepan. until onions are soft, about 5 minutes. Retyrn reserved broth and chicken pieces to saucepan. Bring slowly to a boil. Drop dumpling batter in 6 large mounds on hot broth reduce heat and cover. Simmer 25 minutes or until dumplings are done (do not peek).

Makes 6 servings.