| Recipe Title: Chicken with Dumplings Contributed by: TwinLakesChef
Additional Credits for Recipe
| from Pressure Cookery for Every Meal by Ruth Berolzheimer, 1949 |
List of Ingredients
4 lb. stewing-chicken, disjointed
2 cups water
2 tsp. salt
1/8 tsp. pepper
2 T. parsley, minced
1 cup celery, diced
1 medium onion, sliced
3 whole cloves |
Preparation
Wash chicken and place in cooker. Add all other ingredients. Pressure cook, using low pressure for 40 - 50 minutes, depending upon age of chicken.
Reduce pressure with cool water. Drop dumplings from a spoon onto hot chicken and vegetables. Cover and steam 5 minutes without pressure. (Use lid of cooker but no pressure control.) Serves 6.
Dumplings
2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
4 T. shortening [meaning any suitable fat]
1 cup milk
Sift dry ingredients together. Cut shortening into dry ingredients with a pastry blender or two knives until mixture is the consistency of cornmeal. Stir in milk to make a soft dough. Drop each dumpling onto a piece of chicken or vegetable, so it will not be immersed in the liquid. For a variation add 3 tablespoons minced parsley or watercress to the dry ingredients.
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Cooking Time & Temperature
Low-Pressure (3-5 psi) 50 minutes (preferred for best results)\
Standard-Pressure (15 psi) 40 minutes
| Number of Servings: 6 Cookbook Category
Chicken
Vegetables
General Cooking/Prep Method
Pressure Cook
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers