Germanchickenstewwithcarawaydumplings Recipes

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

CHICKEN STEW WITH DUMPLINGS

Steps:

• Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS

Steps:

• In a large casserole or stew pot, melt the butter over medium high heat.
• Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
• Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
• Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
• Cover with the boiling water, and bring to just below a boil.
• Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
• At no time should the broth ever boil, otherwise the chicken will be tough.
• Add the peas and cook for 10 more minutes.
• Season with salt and pepper and add the lemon juice.
• While the stew is simmering, prepare the dumplings.
• Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
• Cover and cook for 20 minutes without looking.
• Serve immediately.
• Makes 6 servings.
• TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
• NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
• Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
• The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
• Peel celeriac before using.
• Parsley root is grown specifically for large roots.
• The texture and density of the root are similar to those of celeriac.
• They store well.
• Peel parsley root before using.
• Clifford A.
• Wright Real Stew.