BAHAMIAN CHICKEN AND DUMPLINGS

1 (5-6lb)          Stewing chicken or 2 large fryers, cut into serving portions

4                      Celery stalks w/ leaves, cut into 3 pieces

1 med.             Carrot , diced

1 sml               Onion, diced

2-3                   Parsley sprigs

Salt to taste

Pepper to taste

 

1                      Bay leaf

Preparation:

Wash chicken, season with salt and pepper and place in refrigerator for 1 hour. Place chicken in pot and cover with water. Add remaining ingredients, cover and bring to a boil. Reduce heat and allow to simmer for 2 ½ hours or until meat is tender. Serve with dumplings and gravy.

 

DUMPLINGS
1 cup	Flour, sifted	2 tbsp.	Vegetable oil
2 tsp.	Baking powder	½ cup	Milk
2 tbsp.	Parsley, chopped	½ tsp.	Salt

 

Sift together flour, baking powder and salt. Combine oil and milk and add parsley to dry ingredient. Stir to moisten. Drop from tablespoon into pot with simmering chicken. Cover tightly and simmer 12-15 minutes. Do not lift cover while cooking. Remove dumplings to hot serving dish

 

GRAVY
4 cups	Chicken broth or stock	½ cup	Flour
1 cup	cold water or milk	1 tsp.	Salt
Pepper to taste

 

Place broth in saucepan & heat to boiling. Strain if desired. Mix flour and cold water using a whip to make smooth. Gradually add to broth, stirring with whip to avoid lumps. Cook, stirring constantly until mixture thickens. Add seasoning to taste. Pour over chicken and dumplings or serve in gravy boat.