"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken 'n' dumplings, by Bobbie Still, is from Mama's in the kitchen ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 large chicken breast with skin on 3 qts water 3 c self rising flour 1/2 cup crisco 1 stick of margarine Ice Water
Cook chicken in water until chicken is done, it will come loose from the bone. Take chicken out of the water, let cool. Remove the skin. Pull chicken apart in small pieces. Put chicken back into the pot. Add one stick of margarine. Bring chicken to a boil. Put flour in a bowl and crisco. Stir with a fork until it looks like fine crumbs. Add ice water a little at a time stir only until dough leaves the side of the bowl. Turn out onto lightly floured board on pastry cloth. Knead just until smooth. Make 3 balls. Roll out very thin. Cut in strips. Make 3 pieces out of one strip drop into pot. DO NOT STIR DUMPLINGS while cooking. You can push them down with a spoon. Cook for about 10-15 minutes
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