Grandma's Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: chicken either whole of parts
Celery
Onion
Salt and pepper to taste
2 cups sifted All-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1Tablespoon shortening
Chicken broth
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Directions: |
Directions:Boil chicken in large pot with celery 2 or 3 ribs chopped and onion chopped until thoroughly cooked. Remove and set aside. When cool remove bones and skin from chicken.
Sift the flour, salt and baking soda together. Cut in the shortening and gradually add about 2/3 cup of chicken broth, until stiff dough results. Roll out on a floured board about 1/8 - 1/4 inch and cut into one inch squares. Drop a few at a time into the water in which the chicken was cooked once it has been brought back to a boil. Reduce heat, cover pan and cook 10 - 15 minutes. Put cooked chicken in pot with dumplings. Serves 6.
If more is needed make in batches. For Thanksgiving as a side I make 3 batches. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: This is a recipe Julia Clephas cut from a the Courier Journal newspaper. The article credits a cookbook titled 500 Recipes by Request From Mother Andersons Famous Dutch Kitchen copyright 1948. I found the old book online and bought it. The recipe in the book is a little different from the one in the cutout. I wtched Julia, my mother-in-law, make this many times so the newspaper version is what I have used. Make sure your dumplings are rolled thin because if they are not they will be very chewy!
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