Chicken And Dumplings

• Chicken:
• Dumplings:
• 1 cup milk
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cupall-purpose flour
• 3 eggs
• House Seasoning:
• Mix ingredients together and store in an airtight container for up to 6 months.
• Yield: 1 1/2 cups

1. To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
2. To prepare the dumplings:
3. Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
4. Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

chicken, milk, butter, salt, nutmeg, flour, eggs, mix ingredients together

Taken from www.epicurious.com/recipes/member/views/chicken-and-dumplings-50116466 (may not work)