"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gwynda Bahnsen
Added: Wednesday, April 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 2 1/2 to 3 lb chicken
2 qts water
1 tsp salt
1/2 tsp pepper
3 stalks celery, chopped
3 carrots, chopped
Dumplings:
2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 T shortening
3/4 C buttermilk

Directions:
Directions:
Simmer chicken, vegtables, and spices for about 1 hour.
Remove chicken, cool, and bone. Cut into bite sized pieces, set
aside. Combine dry ingredients for dumplings. Cut in shortening
and add buttermilk. Turn dough out on floured surface and
knead lightly, 4-5 times. For drop dumplings, pat dough to 1/4"
thickness. Pinch off dough in 1/2" pieces and drop into boiling
chicken broth. Cover with parsley and pepper. Cover and
simmer for 10 minutes then add chicken.

 

 

 

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