Chicken Stew with Dumplings (1944)

One of the reasons I want to do this project where I cook from a cookbook I own every week is that I have a very bad habit of winging my meals.  Which, in itself, isn't terrible, really. It does mean that my cookbook collection is sadly neglected most of the time, which makes me wonder why I have one if I'm not going to use it.

For the last few weeks I've been guilty of not looking at my books at all. It's been busy, it's been cold, we've been sick... so many reasons to skip the research, throw everything into a pot, and call it dinner.

This week I am hoping to make up for the deficit by making a recipe that is actually 3 recipes combined from one cookbook. It's Chicken Stew with Dumplings, from The Good Housekeeping Cookbook (Oxford University Press, Toronto, 1944).

The preface tp this book declares that it "is concerned with plain cooking. But with good plain cooking". This recipe appears to be the ultimate in plain, simple, quick, easy dinner to throw together. Put everything in a pot, cook for a long while, then mix some dough and drop it into the same pot before eating.

With modern cooking shows, books, and chefs emphasizing browning meat and onions before throwing them into a pot, just adding everything in without preparation was a bit unnerving, but delightfully simple.




I used a 5-lb bag of chicken thighs with skin and bone on, about a cup of celery, 1 Tablespoon dried parsley, and an onion that was probably more on the large side. This is a very basic recipe, so I figured the extra flavouring might be worthwhile.

When done, the stew was actually very flavourful. We had both been expecting something bland, but while this was simple it wasn't boring.

The dumplings disintegrated, even though I followed the directions to make sure they were sitting on something in the broth. The bits that did survive weren't a great texture. I've never had dumplings so I'm not sure if this is standard, or if I crossed something up. I think I'll avoid making them again until I can have them properly made by someone with experience so I know what they should be like.

Chicken Stew with Dumplings
1 4-5lb fowl, cut-up
1/2 c. diced celery
1 bay leaf
2 teasp. salt
1/8 teasp. pepper
2 tablesp. minced parsley
1 1/2 qt. hot water
3 whole cloves
1 sliced medium onion
Dumplings , P. 475

Combine all ingredients but Dumplings; simmer, covered, 3-4 hrs., or until tender. Thicken chicken stock if desired. Drop Dumplings on top of boiling stew, cover tightly, and cook as directed. Serves 6.

Dumplings (Basic Recipe)
Make Baking Powder biscuits, P. 471, using 4 Tablesp. shortening, and 1c. milk. Drop from tip of a tablespoon into the simmering stew, being careful to drop each dumpling onto a piece of meat or vegetable, so that it will not be immersed in the liquid. Cover the kettle tightly, and cook without removing cover for 12-15 min. Use only enough heat under the stew to keep it simmering -- don't let it scorch. Makes 12 medium dumplings.

Note: If you dip the spoon into the hot stew before spooning up each dumpling, the dumplings will drop off the spoon into the stew very easily.

Baking Powder Biscuits (Basic Recipe)
(Dana's note: I'm only adding the recipe as far as needed to get the dumplings. The recipe does continue for biscuits but is not relevant to the stew and dumplings.)
2 c. sifted all-purpose flour
3 teasp. baking powder
1 teasp. salt
2-4 tablesp. shortening
About 2/3 c. bottled milk, or 1/3 c. evaporated milk and 1/3 c. water


 Sift the dry ingredients together; then cut the shortening into them, using two knives in a crisscross fashion or a pastry blender, until the mixture is the conssitency of coarse cornmeal. Add enough of the milk, while stirring with a fork, to make a soft dough that can be easily handled.