"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

Cameron's Chicken and Dumplings Recipe

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This recipe for Cameron's Chicken and Dumplings, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hodge
Added: Saturday, June 28, 2008


Whole chicken, cut up
2 1/2 c.chicken broth
salt and pepper to taste
4 c. milk
2 c. plain flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, beaten
3 tbsp. butter, melted
2/3-3/4 c.milk

Cook chicken until tender and remove from bone. Reserve chicken broth. Strain broth and pour 2/1/2 c. into large pan. Add 4 c. milk and heat over medium heat. Cut chicken into bite sized pieces and add to broth/milk mixture. Salt and pepper to taste. For dumplings, combine flour, salt, baking powder, and pepper. Add egg, melted butter, and enough milk to make a moist, stiff batter. Bring broth/milk mixture to a rolling boil and drop batter by spoonfuls into liquid. Cover and reduce heat to simmer. Cook for 18 minutes without lifting lid. Let cool for 5-10 minutes before serving.




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