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Grandma Casey's Famous Chicken and Dumplings Recipe

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This recipe for Grandma Casey's Famous Chicken and Dumplings is from The NICU Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For chicken broth:
1 whole chicken (cut into pieces with skin left on)
3 chicken bouillion cubes
2 sticks of butter
salt and pepper to taste

For dumplings:
2 cups cooled chicken broth
1 T baking powder
1 egg
parsley flakes (1 or 2 Tablespoons)
salt and pepper to taste
flour (as much as it takes!)
Directions:
Directions:
Cover chicken with water. Put all of the broth ingredients in a large pot and boil until the meat is ready to fall away from the bone (about an hour). Spoon two cups of the broth into a medium sized bowl and set it aside to cool to make your dumplings. Then take the chicken pieces out of the broth and let them cool. When able, pull the meat and skin off the bone and put it back into the broth. Let it simmer on low heat while you are getting the dumplings ready. Take the two cups of cooled broth and add 1 tablespoon of baking powder, 1 egg, parsley flakes and salt and pepper. Mix with fork until blended. Then start adding flour! Keep adding flour until you can't mix it with a fork anymore. At this point, roll the dumplings our with a rolling pin, add flour as you go until stiff (like pie crust). Let the rolled dumplings dry for about 1/2 hour. While the dumplings are drying, bring the chicken and broth to a boil. Then cut the dumplings into strips and pull off approximately 2 inch pieces, dropping them into the boiling chicken and broth. After all of the dumplings are in the broth and they are all stirred together, turn heat to simmer and let the chicken and dumplings cook for 1/2 hour. Then enjoy!

 

 

 

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