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ROBERTA'S CHICKEN AND DUMPLINGS Recipe

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

Contributor:  
Contributor:  
Roberta Page (Minor)
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1- 3 or 4 lb broiler hen ( the fatter the hen the better the dumplings)
5 lb bag of self rising flour
1/2 qt buttermilk
8 chicken bouillon cubes
2 cans chicken broth
1 cup of oil
salt and pepper to taste

Directions:
Directions:
Wash and clean hen and cut into pieces. Season with salt, pepper and accent seasoning. Put pieces of chicken in a large pot and cover with water, add chicken broth and bouillon cubes until above chicken about 3 inches. Add 1/2 cup salt to water and chicken broth and stir. Remove chicken with a slotted spoon and set aside to cool for a few minutes. Keep broth in pot on low heat for dumplings. After taking chicken out of pot add enough watter to almost fill pot again and keep warm. Take cooled chicken and remove chicken from bones and cut chicken meat into small pieces. Put about 1/4 of the cut up chicken pieces back in the broth . ( Save the rest for the dressing.

For Dumplings :
Take a large bowl and pour all but 2 cups of flour into bowl and make a hole in the middle of flour. Pour buttermilk, oil and cold water in the hole. Start working like you are making biscuits only pinch dough off and put in rolling broth. Cook over med-low heat stirring a couple of times making sure all dumplings get cooked by broth about 20 minutes.
Serve with cornbread dressing and cranberry sauce.

Personal Notes:
Personal Notes:
I usually make my dressing before I put in the dumplings to make sure it is all ready to eat about the same time.

 

 

 

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