Chicken & Dumplings with Gravy

2½-3 lbs chicken pieces
3 cups water
1 onion, peeled and wedged
1 tsp salt
½ tsp sage
½ tsp marjoram
½ tsp fresh ground black pepper
2 bay leaves
1 cup sliced celery
1 cup sliced carrots
1 cup frozen corn
2 cups chicken broth
¼ cup flour

Skin chicken and add to water in large kettle with onion, sage, salt, pepper, marjoram and bay leaves. Bring to a boil then reduce heat to slow simmer. Cover and simmer for 30 minutes. Add celery and carrots and simmer 15 more minutes. Add corn and simmer 10 minutes or so.

In medium bowl combine 1 cup flour, 1 tsp baking powder and ½ tsp salt. Cut in 2 Tbsp shortening until mixture resembles crumbs. Ad ½ cup buttermilk, stirring just until moistened.

Spoon batter into six mounds on top of chicken (do not drop in liquid). Return to boiling, reduce heat, cover and simmer 12-15 minutes or until wooden toothpick inserted into dumplings comes out clean. Transfer to serving platter and keep warm.

Combine 2 cups chicken broths and ¼ cup flour in pan and bring to boil. Stir until thickened. Serve gravy over chicken, vegetables and dumplings.


© Crackerberries 2009