This Chicken Dumpling Recipe features nutmeg and a fresh stewing hen.
Memories of a Farm Kitchen (Pelican Publishing Company, 2010) hearkens back to when the hearth of the farm — the kitchen — represented the warmth and well-being of the family. Brothers Bob Artley and Rob Artley evoke these ideals in this touching homage to the traditional Midwestern farm kitchen. The following selection is excerpted from the appendix.
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4 1/2- to 5-lb. stewing hen
2 1/2 cups flour, divided
2 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 teaspoons poultry seasoning
1 onion, sliced
4 ribs celery, sliced (with leaves chopped)
2 sprigs parsley
Herbs (e.g., rosemary, thyme)
6 carrots, cut into 2” lengths
1/2 cup cold water
Singe, clean, and cut up hen.
Combine 2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and poultry seasoning.
Roll chicken pieces in seasoned flour.
Brown chicken pieces in hot lard in a heavy pan.
Add water almost to cover.
Add onion, celery, parsley, herbs, 2 teaspoon salt, and 1/4 teaspoon pepper.
When chicken is almost tender, add carrots. Simmer till carrots are tender.
Combine 1/2 cup flour and cold water. Stir into chicken mixture. Bring to boil.
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 cup chopped parsley
2/3 cup milk
2 tablespoons salad oil
Combine flour, baking powder, salt, nutmeg, and parsley.
Beat milk with egg and oil.
Add to dry ingredients, stirring only till moistened.
Drop tablespoons of fluffy dumplings over surface of boiling chicken mixture.
Simmer, covered (do not lift lid), for 15 minutes.
Dumplings are done when the undersides are no longer doughy.
From Memories of a Farm Kitchen, text by Bob Artley and Rob Artley, illustrations by Bob Artley, © 2010 by Bob Artley, used by the permission of the publisher, Pelican Publishing Co., Inc.
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