“Williamsburg Inn” Inspired Chicken & Dumplings

  • 1 Stewing chicken (4 to 5 Pounds)
  • 1 small onion sliced
  • 1 Carrot sliced
  • 2 Ribs celery chopped
  • 1 teaspoon Salt
  • 4 tablespoon butter
  • 6 tablespoons of flour
  • 1⁄8 teaspoon Paprika
  • 1⁄2 cup light cream
  • Pepper, to taste


  • 2 cups All-purpose flour
  • 1 teaspoon Salt
  • 4 teaspoons baking powder
  • 1 tablespoon Shortening
  • 3⁄4 cup Milk

Simmeri the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done, 1 ½ to 2 hours.  Remove the chicken from the broth.  When it is cool enough handle, remove the skin and bones and dice the chicken.

Strain the stock and, if necessary, add enough water to make 1 quart.  Melt the butter in a saucepan.  Stir in the flour mixed with the paprika.  Add the chicken stock gradually, stirring constantly; cook for 2 minutes.

Add the chicken, cream, and pepper and adjust the seasoning to taste.

For dumplings combine the dry ingredients. Blend in the shortening with a fork.  Add the milk and mix well.

Spoon the dumplings on top of the gently bubbling chicken mixture and cover.  Cook for 15 minutes without lifting the lid.


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