Source: Farberware Cookbooks

Chicken and Dumplings
Just the way Grandma use to make them!
Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour and 20 minutes


1 (5 to 6 pound) roasting chicken, cut into pieces
4 cups chicken broth
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
5 carrots, peeled and cut into 1-inch strips
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon CRISCO® All Vegetable Shortening
1 egg
2/3 cup milk
2 teaspoons parsley
1 teaspoon paprika

In FARBERWARE® 12-inch Electric Skillet, place chicken, broth, bay leaf, thyme, salt and pepper. Bring to a boil with heat control set at 350 degrees. Turn heat control down until light goes out (simmer point). Cover and simmer 1 hour. Reserving liquid, remove chicken from skillet. Remove skin from chicken. Cut strips of meat away from bone. Add carrots and chicken strips to broth. To make dumplings, combine flour, baking powder and salt. Cut the shortening in using a pastry blender or two knives. Mix together the egg and milk. Add to flour mixture. Add parsley and paprika. Mix until moistened. Drop dough by tablespoonful into a simmering broth. Turn heat control to 225 degrees. Cover and cook an additional 20 minutes or until dumplings are firm.