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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Old-Fashioned Chicken and Dumplings Recipe

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This recipe for Old-Fashioned Chicken and Dumplings is from Our 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:  
10 c. chicken stock
6 chicken thighs
6 chicken legs
5 c. flour
3 T. baking powder
2 T. kosher salt
1 T. freshly ground black pepper
2 c. heavy cream
2 T. mashed roasted garlic cloves
1 large onion, diced
6 large carrots, diced
salt and pepper
1/4 c. chopped cilantro leaves

Directions:
Directions:
Heat the stock in a large, heavy pot and cook the chicken thighs and legs over medium-low heat for about 45 minutes to 1 hour, under very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.
To make the dumplings, combine the flour, baking powder, salt, and pepper in a large mixing bowl and mix well. Add the heavy cream to mixture, stirring just until dough is thick and sticky. Turn onto a floured work surface and knead the dough until you can roll it out to a thickness of 1/16 inch.
Add the garlic, onion and carrots to the stock, and reheat over medium heat just until boiling. Cut the dough dumplings to boiling stock, cover and simmer, cooking for about 20 minutes. Add the chicken meat and salt and pepper. Garnish with cilantro. Serve hot.

 

 

 

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