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CHICKEN AND DUMPLINGS Recipe

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This recipe for CHICKEN AND DUMPLINGS is from Mark's Cookbook, 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:  
3 QUARTS WATER
3-4 LBS CUT UP CHICKEN (WHITE AND DARK MEAT)
1 1/2 TSP SALT
1 SMALL ONION SLICED
2 STALKS CELERY CHOPPED COURSE
1 CLOVE GARLIC PEELED AND QUARTERED
1 BAY LEAF
1/2 TBSP PARSLEY FLAKE
1 TSP PEPPER
1 TBSP LEMON JUICE

DUMPLING:
2 CUPS FLOUR
1 TBSP BAKING POWDER
1 1/4 TSP SALT
1 1/8 CUPS MILK
Directions:
Directions:
BOIL WATER, ADD CHICKEN, 1 TSP SALT, ONION, GARLIC, BAY LEAF AND PARSLEY. SIMMER FOR 2 HOURS. THE LIQUID WITH REDUCE BY 1/3. WHEN CHICKEN IS COOKED REMOVE AND SET ASIDE. STRAIN THE STOCK AND THROW EVERYTHING OUT BUT THE STOCK. PUT 6 CUPS OF STOCK BACK IN POT. ADD PEPPER, 1/2 TSP SALT AND LEMON JUICE. AND REHEAT WHILE MAKING DUMPLINGS. DEBONE THE CHICKEN INTO BITE SIZE PIECES REMOVING THE SKIN. PUT INTO STOCK.

DUMPLINGS:
MIX FLOUR, BAKING POWDER, 1 1/4 TSP SALT AND MILK IN BOWL.
STIR UNTIL SMOOTH. LET DOUGH REST FOR 10-15 MINUTES. ROLL DOUGH OUT ON FLOURED SURFACE TO ABOUT 1/2 INCH THICK. CUT THE DOUGH INTO 1/2 INCH SQUARES AND DROP EACH SQUARE INTO SIMMERING STOCK. SIMMER FOR 20-30 MINUTES UNTIL THICK. STIRRING OFTEN.

 

 

 

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