GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS

Steps:

• In a large casserole or stew pot, melt the butter over medium high heat.
• Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
• Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
• Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
• Cover with the boiling water, and bring to just below a boil.
• Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
• At no time should the broth ever boil, otherwise the chicken will be tough.
• Add the peas and cook for 10 more minutes.
• Season with salt and pepper and add the lemon juice.
• While the stew is simmering, prepare the dumplings.
• Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
• Cover and cook for 20 minutes without looking.
• Serve immediately.
• Makes 6 servings.
• TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
• NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
• Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
• The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
• Peel celeriac before using.
• Parsley root is grown specifically for large roots.
• The texture and density of the root are similar to those of celeriac.
• They store well.
• Peel parsley root before using.
• Clifford A.
• Wright Real Stew.