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Granny’s Chicken and Dumpling Recipe

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This recipe for Granny’s Chicken and Dumpling is from The Beckham Family Cookbook Project, 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:  
Granny beckhams
Cook one trying size chicken (approximately 212 pounds in 10 or more cups of water.
Aud salt to desired taste.after chicken
has cooked enough to remove the bones, separate your chicken then put this all
back torether in a large broiler

4 cups self rising flour. 1 cup hot water
1/2 tsp chair, black pepper
In large mixing bowl, make your dough as for biscuits, use the water hot enough to help reduce the rising of the pastry strips.
After you have a well mixed lump of dough, break in to smaller sections and make smaller balls for rolling convenience.
On a well toured dough board (cabinet top will do) roll the smaller sections separately. Keep pushing flour under it to eep
trom sticking to board.
After you have it as thin as possible
(paper thin), cut into 1 inch strips and as you drop them into the rapidly boiling chicken and broth, break the strips into about 2 inch lengths.
Gently push them into the rolling sections of your
chicken and broth.
After the first batch is in, cut your burner
off or slide off of electric burner and cover with lid.
Then proceed
with all your pastry balls in the same manner.
Remember to gently
push around instead of hard stirring.
You need to push all the
new pieces of dough to the bottom.
After the last is in, cover with lid on low heat for a short time (1 minute). Sprinkle with black pepper and allow free heat to finish cooking
Directions:
Directions:

 

 

 

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