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Classic Williamsburg Inn Chicken and Dumplings


Classic Williamsburg Inn Chicken and Dumplings recipe













Trans-fat Free


4 pounds chicken
1 each onions
1 each carrots
2 ribs celery
1 teaspoon salt
4 tablespoons butter
or chicken fat
6 tablespoons all-purpose flour
teaspoon paprika
½ cup light cream (half&half)
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon vegetable shortening
¾ cup milk


Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done, 1½ 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.

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 Cook for 15 minutes without lifting the lid. Serve at once.


* not incl. in nutrient facts

Add review




Sorry, but the dumplings were like lumps of tasteless lead.

almost 8 years ago

Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 67937% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 848mg 35%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 6%
Sugars g
Protein 142g
Vitamin A 35% Vitamin C 3%
Calcium 13% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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