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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GRANDMA KELLY'S CHICKEN & DUMPLINGS Recipe

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This recipe for GRANDMA KELLY'S CHICKEN & DUMPLINGS is from , 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:  
1 stewing chicken
1 large rib celery
1 bouquet parsley
½ tsp. salt, pepper (to taste)

Dumplings
2 cups flour (more if needed)
1 cup liquid with fat from chicken
2 tsp baking powder
½ tsp salt
Directions:
Directions:
Boil chicken with celery, parsley and salt and pepper for 2 hours or more. Remove chicken from broth. Season broth to taste with bouillon cubes or chicken stock, and salt and pepper. Remove chicken from bone and keep warm.

Add 1 cup broth to dry ingredients and mix by hand. Roll dough out about 1/8 inch thick, then cut into diamond shapes using table knife. Drop individually into boiling broth.

Cook 10 minutes then add 1 cup of milk or cream. Cook another 10 minutes or until done. Add chicken back to broth, stir and serve.
Personal Notes:
Personal Notes:
This is Agnes Kelly's recipe.

 

 

 

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