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    Bohemian Chicken and Dumplings

    Source of Recipe


    4 chicken quarters, skinned if desired
    1 large onion, halved and sliced
    2 teaspoons paprika
    1 teaspoon marjoram or to taste
    salt to taste
    1/4 teaspoon black pepper
    3 Tb butter or margarine
    3 Tb flour
    3-4 drops bead molasses (optional)

    Place chicken with onion, paprika, marjoram and pepper in a large
    stick pot, with enough water to cover (at least 8 cups). Bring to
    boil. Reduce heat and SIMMER until tender, about 40 min or until
    no red juices come out when pierced with a fork. Remove chicken
    and cover to keep warm. Save the stock.

    Prepare dumplings as below. Roll the dough into one inch diameter
    dumplings and drop into gently boiling stock. Boil over medium
    heat for 25 minutes, turning over after 12 minutes. Remove
    dumpling and keep warm with the chicken. Save stock.

    Make a roux by melting the butter in a small skillet. Add the
    flour to the skillet and cook, stirring constantly until the mixture
    is the color of a new penny.

    Add enough of this roux mixture to the boiling stock to make a
    medium thick gravy. If lumps form, whisk them out with a wire whisk.
    Add a few drops of bead molasses if you wish for color and adjust
    spices with paprika, marjoram, pepper and salt to taste. (I like
    more pepper in mine.) Simmer 5 minutes.

    Return meat and dumplings to gravy and reheat all to just a simmer.
    Remove from heat. Let stand in hot gravy for 10 before serving.


    3 slices stale white bread
    2 eggs
    1 teaspoon marjoram
    salt to taste
    2 teaspoons butter, melted
    bread crumbs

    Soak bread in milk. Squeeze out surplus milk. Shred bread into
    bowl. Add eggs, marjoram. salt and melted butter. Mix well.
    Add enough bread crumbs to make mixture into 1 inch balls that will
    NOT become fuzzy when boiled. Test one by dropping into boiling
    stock, then adjust crumbs as needed. Cook as above.




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