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Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Patti Hopkins
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk

Directions:
Directions:
Place the chicken in a Dutch oven, and add the water, broth, and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Reserve the broth. Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, (to prevent sticking a coated pot is best) and stir in the milk and pepper. Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 1/2 hr to 2 hr
Personal Notes:
Personal Notes:
Dumpling dough like biscuit dough - the less it is handled, the lighter and more tender the result.

 

 

 

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