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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken and Dumplings (aka Chicken Pastry) Recipe

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This recipe for Chicken and Dumplings (aka Chicken Pastry) is from A Legacy Unforgotten -Womack/Davis Family Heirloom 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:  
1 1/2 lb chicken
3 ribs celery, chopped in chunks
1 medium onion, whole
1 boiled egg, whole
2 bay leaves
1 Tbsp chicken base
1 tsp black pepper
1 tsp garlic powder
4 quarts water
12 oz frozen flat dumplings
Directions:
Directions:
To start the chicken: Place the chicken, celery, onion, bay leaves and seasonings in a large pot. Add 4 quarts of water. Bring to a boil and then simmer over medium heat. Simmer until the chicken is tender and the thigh juices run clear, about 40 minutes. Remove the chicken and bay leaves from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat, chicken base and boiled egg to the pot. Bring pot to a rolling boil. As the water is boiling, add strips one at a time, making sure strips don't stick to one another. Boil until strips are done, approx 15-20 minutes.
Personal Notes:
Personal Notes:
I prefer chicken base because it is so concentrated. But if you cannot find chicken base, use a small can of cream of chicken soup and add at the beginning. I prefer Anne'sİ Chicken Base and Anne'sİ Flat Frozen Dumplings.

 

 

 

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