"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CHICKEN AND DUMPLINGS Recipe

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This recipe for CHICKEN AND DUMPLINGS, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Stewing/Roasting Chicken
6 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
Black pepper to taste
3/4 cup butter melted
2 cups chicken broth (from Stewing chicken)
Self rising flour for rolling the dumplings

Directions:
Directions:
In large pot boil chicken until tender. Remove chicken from broth and set aside. When cool enough to handle remove meat from bones. Reserve 2 cups broth for dumplings.

Dumplings: Combine dry ingredients, include black pepper. Add melted butter to the 2 cups chicken warm chicken broth. Gradually stir the broth in the dry ingredients until you have a soft ball. Knead dough several times. Divide the dough in 2 balls.

Lay out 2 large sheets of waxed paper. Generously cover with self rising flour. Add one of the balls of dough, cover with flour and knead a couple times and roll on the to pie crust. Add more flour if needed to keep from sticking to roller and waxed paper. Cut in 1 1/2 squares and place on a floured plate. Roll the second ball.

Bring the broth to a rolling boil. Drop the dough squares one at a time in the boiling broth. Gently stir several times. Add chicken and cook until dumpling have cooked. Gently stir several times.
Add more salt and pepper if needed.

Remove from heat and cover pot. Let stand at least 15 minutes before serving.


Personal Notes:
Personal Notes:
I serve Cranberry salad, Cranberry sauce or Apple Sauce with the dumplings.

 

 

 

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