Chicken And Dumplings

• 1 (4 to 5 lb.) stewing chicken
• 1 small onion, sliced
• 1 carrot, sliced
• 2 ribs celery with leaves
• salt to taste
• white pepper to taste
• 4 Tbsp. butter or chicken fat
• 6 Tbsp. flour
• 1/8 tsp. paprika
• 1/2 c. light cream
• Dumplings (see recipe this book)

1. Simmer chicken, onion, carrot, celery and salt in enough water to cover, about 2 hours.
2. Remove chicken and when cool, remove skin and bones; dice meat.
3. Strain stock and, if necessary, add enough water to make 1 quart.
4. Melt butter in saucepan.
5. Stir in flour mixed with paprika.
6. Add chicken stock gradually, stirring constantly; cook for 2 minutes.
7. Add cream, pepper and adjust seasoning to taste.
8. Spoon Dumplings on top of gently bubbling chicken mixture and cover.
9. Cook 15 minutes without lifting lid. Serve at once.

stewing chicken, onion, carrot, celery, salt, white pepper, butter, flour, paprika, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232714 (may not work)