1 whole chicken, cut into 8 pieces
freshly ground black pepper
4 ounces vegetable oil
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrots
½ cup sliced mushrooms
1 bay leaf
48 ounces chicken stock
4 ounces unsalted butter, melted
4 ounces flour
1 Dumplings, recipe below
¼ cup freshly chopped parsley
¼ pound unsalted butter
½ cup minced onions
2 teaspoons baking powder
¼ teaspoon rubbed sage
¼ teaspoon salt
¼ teaspoon black pepper
2½ cups all-purpose flour
½ cup milk
Season chicken with salt and pepper.
Heat the vegetable oil, over
medium heat, in roasting pan on top of stove.
Place chicken in the
oil and brown on both sides.
Add the vegetables and bay leaf.
Sauté the vegetables for 1 minute.
Add the chicken stock, cover
and place in the oven.
Bake for 30 minutes, or until the chicken
Remove from the oven.
To create a sauce...
small sauce pan...
Over medium heat, combine the melted butter and flour.
Cook for about 3 minutes, stirring constantly for a
Place roasting pan on stove over a low flame and
whisk in the roux.
Once the sauce has thickened, about 6 to 8
minutes, add the reserved chicken and vegetables.
dumplings and simmer for 5 minutes.
Spoon into individual serving
Garnish with chopped parsley.
Melt butter in medium saucepan over low heat.
Add minced onions.
Cook onions for approximately 2 minutes until tender.
Remove from heat.
Combine all dry ingredients in a
In a separate bowl, combine eggs and milk, beating
Add eggs and milk to flour mixture in saucepan.
Mix so it achieves the consistency of mashed potatoes.
drop by the teaspoon onto a rack in a steamer.
dumplings are cooked, about 4 to 6 minutes.