"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jearl Rannefeld
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 whole fryer
2 cans chicken broth
4-6 cans cheap biscuits
salt & pepper to taste
chives to taste

Directions:
Directions:
1. Boil chicken whole in a large pot, covering the chicken with water. When Chicken is done it will fall off of the bones. Separate Chicken from bones. Save chicken stock. Discard bones. 2. Bring chicken stock to boil, adding 1 can of broth.
3. Open biscuits, flatten on counter or chopping block. After flattened, cut the bisuits in three (3) strips.
4. After stock is boiling drop a strip at a time into the stock, stiring occasionally until all biscuits are are added.
5. Reduce heat to simmer, and stir occasionally so that the dough will not stick. Cook until done (they will look kinda shiney not doughy) If you need more juice add the other can of stock.
6. After dumplings are done, add chicken and salt and pepper, chives, and simmer until chicken is hot.

 

 

 

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