Bohemian chicken and dumplings
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Bohemian chicken and dumplings
  Bohemian    Chicken    Dumplings  
Last updated 6/12/2012 1:09:37 AM. Recipe ID 36611. Report a problem with this recipe.
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      Title: Bohemian chicken and dumplings
 Categories: Chicken, Ethnic
      Yield: 4 Servings
MMMMM---------------------CHICKEN AND GRAVY--------------------------
      4    Chicken quarters, skinned
           -if desired to reduce fat
      1 lg Onion, halved and sliced
      2 ts Paprika
      1 ts Marjoram or to taste
           Salt to taste
    1/4 ts Black Pepper
      3 tb Butter or Margarine
      3 tb Flour
      4    Drops Bead Molasses

      3 sl White Bread, day old
      2    Eggs
      1 ts Marjoram
           Salt to taste
      2 ts Butter, melted-NO MORE
           Bread Crumbs
  Chicken & Gravy Place chicken with onion, paprika, marjoram and
  pepper in a large stick pot, with enough water to cover (at least 8
  cups). Bring to boil. Reduce heat and SIMMER until tender, about 40
  min or until no red juices come out when pierced with a fork.  Remove
  chicken and cover to keep warm.  Save the stock.
   Prepare dumplings as below.  Roll the dough into one inch diameter
  dumplings and drop into gently boiling stock.  Boil over medium heat
  for 25 minutes, turning over after 12 minutes.  Remove dumpling and
  keep warm with the chicken.  Save stock.
   Make a roux by melting the butter in a small skillet.  Add the flour
  to the skillet and cook, stirring constantly until the mixture is the
  color of a new penny.
   Add enough of this roux mixture to the boiling stock to make a medium
  thick gravy. If lumps form, whisk them out with a wire whisk. Add a
  few drops of bead molasses if you wish for color and adjust spices
  with paprika, marjoram, pepper and salt to taste.  (I like more
  pepper in mine.) Simmer 5 minutes.
   Return meat and dumplings to gravy and reheat all to just a simmer.
  Remove from heat. Let stand in hot gravy for 10 before serving.
  DUMPLINGS Soak bread in milk. Squeeze out surplus milk. Shred bread
  into bowl. Add eggs, marjoram. salt and melted butter. Mix well. Add
  enough bread crumbs to make mixture into 1 inch balls that will NOT
  become fuzzy when boiled.  Test one by dropping into boiling stock,
  then adjust crumbs as needed. Cook as above.
  My grandma used to serve steamed cauliflower with this dish.  We would
  ladle the gravy over the cauliflower, too.  It tasted great. Walt MM
  Lou Stanek
  A retired guy who loves to cook for his kids!

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Recipe ID 36611 (Apr 03, 2005)

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