MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Fricassee
 Categories: Chicken, Main dishes
      Yield: 1 Chicken
 
MMMMM--------------------------CHICKEN-------------------------------
      4 lb Stewing chicken
      2 c  Chicken broth
      1 c  Milk
      1 c  Flour
    1/2 c  Onion; chopped
    1/4 c  Flour
    1/4 ts Pepper
      1 ts Thyme
  1 1/2 ts Salt
      1 ts Paprika
           Vegetable oil
           Juice from 1 lemon

MMMMM---------------------PARSLEY DUMPLINGS--------------------------
  1 1/2 c  Flour
    1/4 c  Buttermilk
      3 tb Shortening
      3 tb Parsley; chopped
      2 ts Baking powder
    1/4 ts Salt
    1/4 ts Baking soda
 
  Chicken:
  
  Mix 1 cup flour, salt, pepper, and paprika in a gallon size plastic
  bag. Cut up the chicken and put the pieces into the bag and shake to
  coat with seasonings. Heat a thin layer of oil in a large skillet.
  Cook chicken until brown on all sicdes. Drain fat from skillet. Add
  broth (make by simmering chicken necks, backs, wing tips, and skin in
  water for several hours), lemon juice, thyme, and onion to chicken.
  Cover and cook over low heat, adding water if necessary, until
  chicken is done, 2-1/2 to 3 hours. Remove chicken to warm platter and
  keep warm.
  
  Mix 1/4 c flour with cold milk and stir into liquid in skillet. Cook
  over low heat, stirring constantly, until sauce is smooth and bubbly.
  Boil and stir 1 minute. Return chicken to gravy.
  
  Prepare Parsley Dumplings and drop onto hot chicken. Cook uncovered 10
  minutes, then cover and cook 20 minutes longer.
  
  If using an electric fryer, cook over low for 45 minutes instead of
  hours.
  
  Parsley Dumplings:
  
  Cut shortening into dry ingredients. Stir in buttermilk.
  
  Recipe by Nancy C. (Bushnell Cookbook)
 
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