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Granny Linder's Chicken and Dumplin's Recipe

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This recipe for Granny Linder's Chicken and Dumplin's, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Luthe
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
3 quarts salted water
Cook the chicken until it is tender and falling off the bone. Let cool.

2 cups flour
1 cup chicken broth
1 stick butter/margarine, melted

Directions:
Directions:
Debone the cooled chicken. Discard bones and skin. Remove 1 cup broth for your dumplin' mixture.
Mix flour, hot broth, and melted margarine together. Using a floured rolling pin , roll out about 1/4 of the dough. Be sure to have a heavily floured surface to start with. Keep extra flour handy to sprinkle on the dough as you roll in case it gets sticky.

Roll the dough into a flat, thin rectangle. Use a butter knife to cut the dumplin's into bite-size squares. Continue this method with rest of dough using 1/4 at a time. If you are making a smaller batch, the extra dumplin's freeze well between sheets of waxed paper until needed.

Once dumplin's are cut, bring the broth to a boil and add cooked chicken to the broth. Add a few dumplin's at a time to the boiling broth. Keep the broth at a steady, rolling boil while adding dumplin's ...DO NOT STIR. Turn heat down to med/low and let dumplin's simmer for 15-20 minutes. Be careful not to let them scorch....they will scorch easily if the temp. is too high. ( You can stir in a small amount of flour to the broth while it is boiling if the broth is too soupy.)

Number Of Servings:
Number Of Servings:
Depends of appetite
Preparation Time:
Preparation Time:
35-40 minutes
Personal Notes:
Personal Notes:
I remember how well Larry liked these..however, he started eating them raw while I was cutting them. I never knew if I'd have enough to cook!!!!!!

 

 

 

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