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Stewed Chicken with Dumplings

Chicken pieces are stewed until tender, then served with baked dumplings and a thickened gravy.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Stewed Chicken with Dumplings

Ingredients

Directions

Prepare and stew the chicken

  1. Clean and dress the chicken.

  2. Cut the chicken into small pieces.

  3. Stew the chicken until tender with a little salt in water enough to cover.

Make the dumplings

  1. Make a dough of 1 quart flour, 2 heaping teaspoons baking powder, 1 heaping tablespoon lard, 1 level teaspoon salt and milk enough so that it will not stick to the hands.

  2. Cut the dough in squares.

Bake and serve

  1. Pour part of the chicken broth into a baking pan.

  2. Lay the dumplings in the baking pan.

  3. Bake until a nice brown.

  4. Take up the chicken.

  5. Lay the chicken on the dumplings on a hot platter.

  6. Thicken and season the broth and milk enough to make a nice gravy.

  7. Pour the gravy over the chicken and serve.

Nutrition, whole recipe (rough)

455Calories
13 gProtein
1 gFat
95 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Flour
Forms the dough's structure so the dumplings hold their shape while baking.
Baking powder
Releases gas as it reacts with the dough, making the dumplings light and risen.
Lard (in the method)
Adds fat that tenderizes the dough and gives the dumplings a richer texture.
Milk (in the method)
Adds moisture to bind the dough and helps the gravy thicken and brown.
Chicken (in the method)
Provides the main protein, which becomes tender through slow stewing in water.

The step that matters

Adding milk to the dough. Too little milk leaves the dough stiff and dense, while too much makes it sticky and heavy. Aim for a soft dough that does not stick to the hands, so the dumplings rise evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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