Grandma Mays Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken
8 cubes of chicken boullion
1 can of evaporated milk for each 4 cups of flour. (this depends on how many dumplings you want)
8 cups of flour
4 tablespoons of salt
1 tablespoon of pepper
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Directions: |
Directions:Cover the chicken or chickens to with water and about 2 inches over. Add chicken bouillon cubes Cook for approximately 1.5 hours until you see the chicken coming apart. Once cooked, clean the chicken of all meat. Put meat aside until it is cooled (I like to do this the night before) after it cooks. DO NOT throw the juice the chicken was cooked in away. Just make sure there are not bones floating around in there. When you are ready to make the dumplings turn the meat and broth on medium high heat for about 5 minutes.
Dumplings: Roll out the dough (there are usually 2 sections with each mixture of flour and milk). Again, the meat, flour and evaporated mild depends on how much you are going to make. For the first batch and all batches you make for this dinner, roll out the dough about 1/4 inch thick. Make your dumplings about 1.5 inches long by 1 inch wide. Cut them up with a pizza slicer it makes it a lot easier. You can put the cut dumplings on a wax paper lined cookie sheet. It is very import that you keep the dumplings from touching each other. As they reach room temperature they become softer. Very delicately add the dumplings one at a time to the broth for each batch you roll. This sounds very "picky" but a necessary step so that they all don't stick together. Turn the liquid/chicken down to medium heat or a little lower depending on the size of the pot. Cook, stiring occasionally for about 1 hour. Make sure to taste the broth in between to make sure it is salty enough. You may need some adjustments here and there. This is a recipe from Grandma May (Scotts side) that is in my head. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:3 hours total |
Personal
Notes: |
Personal
Notes: This recipe is from Grandmaw May. It took me a long time to try and figure this out. I finally gave in and asked her and it was the evaporated milk that I did not have. This is a family favorite.I often make bigger batches and send some to family and friends.
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