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Rick's Homemade Chicken and Dumplings Recipe

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This recipe for Rick's Homemade Chicken and Dumplings, by , is from Cooking Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rick Lomax
Added: Tuesday, May 26, 2009



2-1/2 To 3 Lbs Whole Chicken (or use boneless breasts if you don't want to debone later)

2 Cups Chicken Broth
1 Teaspoon Butter

2 Cups All Purpose Flour
1/2 Teaspoon Salt
5 Tablespoons Butter
1 Egg
1/2 Cup Whole Milk

Place the chicken into a large boiling pot, add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Simmer for 1-1/2 hours until chicken is done and tender. During cooking skim away any foam that forms in your pot. Remove chicken from the broth and allow to cool.

Debone the chicken once it is cool enough to handle discarding skin, bones and any undesirable parts. Cut deboned chicken into bite sized pieces.

Mix your flour, salt, egg, butter and milk in a bowl and beat until a ball forms. (you can use a mixer)

Roll dough put to about 1/8 inch on a cutting board. Using a knife or pizza cutter, cut your dough into bite size pieces.

Bring chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge until you have all the dumplings in the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated.




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