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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Gladwell Holton
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

Directions:
Directions:
Cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
Place the chicken pieces in the pot with the dumplings and simmer for a couple minutes.

Personal Notes:
Personal Notes:
I tried to impress my father-in-law, Al Holton, with my "Southern" chicken and dumplings. I was rather embarrassed when I found out he wasn't fond of chicken. However, I did score a few points with the homemade waffles that reminded him of the waffles his mother used to cook on Sunday afternoons.

 

 

 

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