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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Thursday, August 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
3 tbsp flour
*dumplings
salt and pepper
1 cup milk

Directions:
Directions:
Clean, singe and cut up the chicken, place it in a pot and nearly cover with water. Cover the pot and simmer gently. An old bird will require at least three or four hours slow cooking, but a year old chickens should be done in one and one-half hours. Remove the cover during the last half-hour of cooking to reduce the gravy to about one and one-half pints when done.------Three fourths of an hour before time to serve, make dumplings (*see index). When the dumplings are ready to serve, add salt and pepper to the chicken and make the gravy by adding to the liquid in the kettle three tbsp of flour stirred to a paste in one cup of milk. Skim out the chicken, lay it on a platter, place the dumplings on top and pour the gravy over them.

 

 

 

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