CHICKEN & DUMPLINGS
Ingredients
4-‐quarts water
1 (10 ¾-‐ounce) can condensed cream of celery or cream of
chicken soup
1 teaspoon Paula Deen's House Seasoning*
2 chicken bouillon cubes
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
4-‐5-‐pound chicken
2 cups all-‐purpose flour, mixed with 1 teaspoon salt
3/4 cup ice water
2 tablespoons cornstarch, (opAonal)
*Sold Separately
PreparaLon
Chicken:
1. Cut up chicken, but do not remove skin, skin and bones can
be removed later. Place chicken, celery, onion, bay leaves,
bouillon and House Seasoning into roaster.
2. Set temperature for 375°F degrees and bring to a boil.
Reduce to 300°F degrees cover and cook for 30 to 45
minutes, unAl meat begins to fall off the bones.
3. Remove skin and bones at this point, along with bay leaves.
Return chicken to pan and increase to 375°F degrees.
4. Prepare dumplings and set them aside for a few minutes.
5. Add cream soup to chicken and conAnue to boil. If desired,
you can thicken the stock a liEle by mixing 2 tablespoons
cornstarch with 1/4 cup of water and adding it to the stock.
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