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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Tuesday, April 29, 2008


1 chicken cut up
1 tsp. salt
tsp. pepper
1 chopped onion
1 clove garlic, minced
1 tbsp. dried parsley
4 celery branches cut
2 carrots chopped
1 chicken bullion cube
1 c. flour
2 tsp. baking powder
tsp. salt
c. milk
2 tbsp. salad oil

Combine chicken with salt, pepper, onion, garlic, parsley, celery (including the leaves), carrots and chicken bullion cube. Cook 2 hours if a tough chicken or until meat falls off the bone. Remove chicken and debone, discarding the skin. Return meat to pot, reserving some of the chicken for another meal.

To make dumplings, combine flour, baking powder, salt, milk and salad oil. Stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. The dumplings should rest on top of the stock. Cover tightly; return to boiling. Reduce heat and do not lift cover. Simmer 12 to 15 minutes or until done. It helps to be using a pot with a glass lid. Serve over rice in large soup bowls or by itself.




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