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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken and Dumplings, Southern Style Recipe

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This recipe for Chicken and Dumplings, Southern Style is from Betty White's Cookbook Vol 2, 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 lg chicken, cut up
2 tsp salt
1 small bay leaf
6 cups water
1 cup carrots, cut into julienne strips
1/4 cup onion, finely minced
Flour & water paste for thickening

Dumplings:
2 cups flour
1 tbsp baking powder
1 tsp salt, more or less to taste
1/4 cup margarine
1/2 to 2/3 cup milk

Directions:
Directions:
Put chicken, salt, bay leaf in large kettle. Add 6 cups water; bring to boil, reduce heat, and simmer
gently until the meatiest pieces are almost tender, 30 to 40 minutes.
Add julienne strip carrots and onion.
Continue cooking until tender.
Remove chicken from kettle, remove skin and cut meat into large pieces.
Thicken broth slightly with thin flour & water paste.
Return chicken to kettle.

Dumplings:
Sift flour, baking powder and salt.
Cut in margarine until mixture resembles corn meal.
Add enough milk to make a stiff dough.
Turn out onto lightly floured board and knead for 30 seconds.
Roll out to 1/4 inch thick; cut into rounds or squares.
Arrange dumplings on top of bubbling broth, cover tightly and simmer gently about 25 minutes
Or until dumplings have risen and cooked thru.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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