Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done, 1 1/2 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 or chicken fat in a heavy 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.
Spoon the Dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes Without lifting the lid.
*****DUMPLING INSTRUCTIONS*****
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork. Add the milk and mix well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover.
Cook for 15 minutes without lifting the lid. Serve at once. Serves 6
The Williamsburg Cookbook; published by The Colonial Williamsburg Foundation, Williamsburg, Virginia; originally compiled and adapted by Letha Booth Typos by Brenda Adams <adamsfmle@sprintmail.com> Recipe By : The Williamsburg Cookbook
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 17:03:21 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
