Chicken Stew with Dumplings, US Army, 1928-1943

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Chicken Stew with Dumplings, US Army, 1928-1943

 

An  American classic, chicken stew with dumplings is quite simple to prepare and a great "comfort food". The US Army's recipe for chicken stew changed considerably with the 1944 version. In August, 1944 the US Army published the first edition of TM 10-412 Army Recipes, which contained the recipes formerly found in TM 10-405, The Army Cook. Although superseded, earlier manuals and recipes were still in use until the end of World War 2.

 

U.S.                         Metric                       Ingredients

40 oz                       680 g                          chicken

48 fl oz                    1400 ml                       water

4 fl oz                      120 ml                 flour

4 fl oz                  120 ml                 water

to taste                        to taste                         salt

to taste                        to taste                         pepper

 

Yield: 4 servings

 

Procedure

1.      Place the chicken in a pot and cover with cold water.

2.      Simmer until tender, remove the chicken and pull the meat from the bones.

3.      Thicken the broth with a flour batter made from the 4 fl oz flour and 4 fl oz water.

4.      Return the chicken meat to the broth.

5.      Season to taste with salt and pepper.

6.      Add the dumplings and allow to cook for 10 to 20 minutes, depending on the size of the dumplings.

 

(Optional: sprinkle with chopped parsley as a garnish)  

 

 

 

Dumplings, US Army, 1941

 

U.S.                         Metric                       Ingredients

6 oz                         165 g                       flour

0.5 oz                      15 g                         fat

1 tbsp                      3.5 g                        baking powder

1 tsp                        3.5 g                        salt

4 fl oz                      120 ml                     water

 

Procedure

1.      Sift the flour, baking powder and salt together.

2.      Mix the fat into the flour and add enough water to make a soft dough.

3.      Roll out on a floured surface to about ¼ inch (½ cm) thickness.

4.      Cut into strips about 1 inch by 3 inches (2.5 cm by 7.5 cm) or cut with a biscuit cutter.

5.      Drop the dough into gently boiling chicken broth or chicken stew to cook.

 

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