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Chicken Fricassee with Dumplings

Makes 4 to 6 servings

Prep Time: 15 min
Cooking Time: 3 hrs + 20 min


  • 1      chicken (4 to 6-pounds)
  • 1      teaspoon salt
  •         Water to cover
  • 2      Tablespoons chopped celery leaves
  • 1/2   cup flour
  • 2      Tablespoons soft butter
  • 1/4   teaspoon pepper


  • 2        Tablespoon butter or cooking oil
  • 1-1/2  cups flour
  • 1-1/2  teaspoon baking powder
  • 1        teaspoon salt
  • 3/4     cup milk or light cream


  1. In a large pot, put chicken with giblets, salt, celery leaves, and water. Cover tightly.
  2. Cook 2-1/2 to 3 hours or until tender.
  3. Take chicken from broth and remove bone, gristle, and skin.
  4. Separate meat so that there are an even number of pieces per serving.
  5. In a bowl, mix flour and butter into a roux and drop in broth.
  6. Stir and bring to a boil and gravy thickens. Add pepper.
  7. In a bowl, mix 2-Tablespoons of butter or cooking oil, into sifted flour, baking powder, and salt until grainy, and add the milk. Stir.
  8. Drop by spoonfuls onto the simmering fricassee.
  9. Cover tightly and do not lift cover for 15 to 20 minutes, to allow the dumplings to rise.

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