Directions: |
Directions:Boil whole chicken for about an hour (reduce heat after 30 minutes)
After the chicken has cooked place on a platter to let it cool while making the dumplings, SAVE the water in the pot, it has made a nice chicken broth to use as a base.
Break eggs into a large mixing bowl, whip with fork or wire whip by hand. Add the condensed milk then slowly add the flour until you have a consistency of pizza dough. Cut into 3 or four sections, hand press (roll) out one of the sections into an oblong shape about 3 inches wide and 1/8 to 1/4 inches thick, slice into strips about 1/2 to 3/4 of an inch wide, move the cut strips onto the counter top sprinkled with flour to keep them from sticking. Do this for all the dough sections.
Once the strips of dumplings are drying on the counter top, debone the chicken and cut or tear the meat into bite size pieces. Include the chicken skin, mashing it with your fingers and place into the broth along with the meat. I always include the gizzard and liver cutting them into several pieces as well.
Add the bullion and can of soup, bring brother and meat to a boil, careful that it doesn't boil over, you will need to keep an eye on it unless you want a real mess on your stove top.
Once the broth is boiling, drop small amounts of the dumplings into the boiling broth, BARELY stirring them into the broth. Continue until all dumplings are in the boiling broth. After keeping the broth boiling for about 15 minutes reduce the heat to a simmer. Add the 1/3 of sliced celery (1/4 inch thick) and the sliced baby carrots (into 1/3 sections).
Simmer for about 1 and 1/2 hours (stirring VERY lightly and only 3 to 4 timesharing the simmering time)
We serve our dumplings on top of mashed potatoes and garnished with frozen peas which have been allowed to thaw barely (this helps cool down the dumplings so they can be gobbled down more quickly) |
This recipe for Chicken and Dumplings (varies somewhat from Grandma Whaley's) is from