"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken and Dumplings Recipe

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

Contributor:  
Contributor:  
Ouida Stephens
Added: Tuesday, September 1, 2009

Category:
Category:

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

Directions:
Directions:
In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth.

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

In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, 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 into the hot broth with dumplings; blend together and serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Option: When cooking chicken to make broth, add a piece of celery and an onion for flavor. Discard after cooking. Salt & pepper broth to taste.

 

 

 

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