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Chicken and Dumplings (old fashioned way) Recipe

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This recipe for Chicken and Dumplings (old fashioned way), by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia McMahon
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 fryer chicken
Water to cover
1 tsp. salt (or to taste)
1/8 tsp. black pepper (or to taste)
1 cup flour
1 stick butter
1/4 - 1/2 cup milk

Dumpling recipe
2 cups self rising flour
1/2 -3/4 cup milk

Directions:
Directions:
Place chicken in large pot with enough water to cover. Cook for 45 - 60 minutes or until chicken is tender. Take chicken out of pot and remove all skin and bones; set chicken aside to cool. Don't discard broth! You will use it later.

Mix flour and milk like you are making biscuit dough. Turn out and knead until stiff. Add flour and/or milk until a stiff consistency is achieved. Roll out until about 1/4"thick and pinch into 1 inch strips or you can make round balls.

Add chicken back to broth and heat to boiling. Make sure water is boiling or the dumplings will stick together when you add them.

Once boiling add 1/4 to 1/2 cup milk and 1 stick butter. Add add dumplings one at a time, making sure they are covered by water. If needed to thicken broth add a little flour. The dumplings will float to the top. Don't stir; pat them down gently. Cook about 15 - 20 minutes.

Personal Notes:
Personal Notes:
If you have unexpected company you can make more dumplings and add some canned chicken broth or bouillon to make it stretch further.

 

 

 

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