SIMPLE STEW AND SOUP RECIPES:
10 Homemade Stew and Soup Recipes for Fall and Winter
1 broiler chicken, dressed and cut into 8 pieces (3 to 5 pounds)
1/4 teaspoon black pepper
2 teaspoons salt, divided
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons lard, cold and coarsely chopped
1 cup milk
Place chicken pieces in large saucepan with enough water to cover. Add pepper and 1 teaspoon salt. Cover and simmer until chicken is tender, about 1 hour.
To prepare dumplings, combine flour, baking powder and remaining salt in large bowl. Using pastry blender or fork, cut in lard until mixture resembles coarse crumbles. Add milk, 1/4 cup at a time, and mix until soft dough forms; set aside.
When chicken is fully cooked and no longer pink at bone, transfer to cutting board. Remove skin, shred chicken, and discard or set bones aside for later use.
Return shredded chicken to pot. Bring stew to boiling. Drop dough by teaspoonfuls into pot. Cover pot and boil for 12 minutes, or until dumplings have doubled in size. Serve immediately. Yields 6 servings.
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