Delaware Farm-style Chicken And Slippery Dumplings

Reblogger Roy Kelley
Education & Training with Realty Group Referrals 16766

Comfort Food

Maryland real estate professional Keith Gilkey normally writes posts about about the real estate market.  In this blog, Keith shares his expertise as a cook and provides a favorite recipe.  This looks like a wonderful recipe for a chilly day meal.

Have an outstanding week and enjoy the season of Thanksgiving.  Be sure to have your camera in hand to capture those special moments.

The Chrysanthemum Festival at Longwood Gardens always provides opportunities to enjoy and photograph the Autumn Flowers on display.  Photograph by Dolores Kelley using a Canon PowerShot S90 Camera.

Roy and Dolores Kelley Photographs

Original content by Keith Gilkey

I tried this recipe last weekend and it was very good. The next time I make it I am going to double the dumpling recipe, they are so good. I will leave the chicken broth the same at 4 quarts I think it is plenty.

Delaware Farm-style Chicken And Slippery Dumplings

  • Time 2.5 Hours Prep and cook                Serves 6



1 stewing chicken (about 4 or 5 pounds), cut up

4 celery ribs, chopped

4 carrots, chopped

1 medium onion, chopped

12 oz. package fresh mushrooms, sliced

1 tablespoon chicken bouillon granules

2 teaspoons Poultry seasoning



2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons shortening

1/2 cup hot broth


How to make it

Season chicken with salt and pepper; Place chicken, celery, carrots, mushrooms and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).

Remove chicken and keep warm. Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry seasoning and bouillon.

For dumplings, in a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough hot broth to make a firm but manageable dough.

Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; cut into 2-in. squares. Drop one at a time into boiling broth. Reheat the broth to boiling over high heat. Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Serve immediately with the chicken.


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David Burrows
Classic Realty - Fairfax, VA
No Pressure, Just Seriously Devoted to Real Estate

Roy, the picture is absolutely wonderful! As always, thanks for sharing.

Nov 15, 2011 02:17 AM #1
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