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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Whitley
Added: Monday, December 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Fryer, Cut Up
Salt and Pepper, To Taste
1/2 Cup Milk
1 Stick Butter or Margarine
2 Cans Chicken Broth
1 Cup Flour
1/2 Teaspoon Salt

Directions:
Directions:
Put cut up chicken into large pot and cover with water. Heat on stove-top and boil until chicken easily pulls away from the bone. A broth will be made from the cook-off from the chicken and water. Turn heat off and remove chicken from pot. Put chicken in large bowl to cool. (To cool chicken fast, place chicken in freezer for about 30 minutes).

While chicken is cooling, combine flour, milk and salt in a bowl. Keep adding flour until dough forms a ball; set aside.

When chicken cools, remove chicken from bone with fingers. Tear chicken into bite-sized pieces and put into pot. Add chicken broth and butter or margarine to pot and fill with water; bring to a boil.

While chicken and broth are heating, roll dough out onto a floured surface and roll out with floured rolling pin. Roll out until very thin. Cut into strips and slowly drop into boiling pot. (Broth must be boiling when adding dumplings or they will stick together). Do not add dumplings all at once. When all dumplings are added, turn down heat and season with salt and pepper to taste. Let chicken and dumplings cook until dumplings are ready. Stir dumplings often to prevent sticking.

Personal Notes:
Personal Notes:
Sometimes, I will use chicken breasts instead of a whole chicken. When I do this, I add more chicken broth for flavor.

When I am really in a hurry, I sometimes use canned chicken and added more chicken broth for flavor.

 

 

 

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