For fricassee: 2 1/2 Broiler/fryer chicken, cut u
3 c Water
2 Celery
2 md Carrots, thinly sliced
1 md Onion, chopped
1/2 ts Salt
1/4 ts Pepper
1/4 ts Ground allspice
1/2 c Cold water
2 tb Flour
Recipe by: Bountiful OH, P. Bruns For Dumplings: 1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon dry mustard
1/2 teaspoon salt
3/4 cup tomato juice
In a large kettle, combine all fricassee ingredients except water and flour; bring to a boil. Reduce heat; cover and simmer 2 hrs. or until chicken is tender. In a small bowl, combine water and flour; mix well. Add to chicken mixture; stir. In a large bowl, combine all dumpling ingredients except tomato juice; mix well. Gradually stir in tomato juice, forming soft dough. Drop dumpling mixture, in rounded teaspoons, over chicken mixture. Cover and cook 15-20 min. or until dumplings are done. (Do not lift cover during cooking time.) —–