Recipe - Country Chicken Stew Wcelery Seed Dumplings

4 cup Chicken broth
1 Chicken (about 3 lbs.), cut
into 8 pieces, skin removed
4 Carrots, peeled and cut into
1 inch chunks
4 Celery ribs with leaves, cut
into One half inch chunks
1 small Onion thinly cut or sliced up
1 Bay leaf
1 teaspoon Dried summer savory
Salt and freshly ground
pepper
1 One fourth cup Flour
2 tablespoon Yellow cornmeal
1 One half teaspoon Baking powder
One half teaspoon Celery seeds
3 tablespoon Vegetable shortening
One half cup Milk

In a large Dutch oven, combine broth and chicken. Simmer over medium heat,
uncovered, 10 minutes, skimming off any foam that rises to the surface. Add
carrots, celery, onion, bay leaf, and savory. Simmer, partially covered,
15 minutes. Skim fat off surface of broth. Season with salt and pepper to
taste.

In a large bowl, whisk together flour, cornmeal, baking powder, celery
seeds, and One half teaspoon salt.

Cut shortening into small pieces and use your fingers to rub it in until
mixture resembles coarse meal. Add milk and stir just until a sticky dough
forms.

Dip a spoon into simmering stew, then spoon out generous tablespoons of
dough and drop into stew to make about 12 dumplings. Cover pan and simmer
over mediumlow heat until dumplings are cooked through, about 20 minutes.
Remove and discard bay leaf before serving. Typed in MMFormat by Cindy
Hartlin Source: Cookbook Digest. Sept./Oct.97
Posted to MMRecipes Digest V4 #257 by "Cindy Hartlin"
CJHARTLIN@classic.msn.com on Sep 30, 97