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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Living to Eat!, 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:  
1 fat chicken, cut into pieces
Water
Salt

For dumplings:
2 c self rising flour (approximately)
1/4 c shortening or oil
Water or milk
Directions:
Directions:
Cook a fat hen in salted water until tender. Do not add too much water so that there will be a lot of fat to cook the dumplings in.

Using approximately 2 cups of self-rising flour, work in about 1/4 cup of either the shortening or oil. Then add water or milk (or a little of both) to make a dough but not so much to make it sticky because the dough needs to be rolled out. Turn dough out on a lightly floured surface. Roll out and cut into strips. Pinch pieces of the dough and drop into the chicken broth with the chicken in it. Cook until the dumplings are done--their not doughy or raw inside--and the broth is thickened. Serve with hot cornbread. Enjoy!
Personal Notes:
Personal Notes:
This recipe was written down by Mom after watching Grandma Deaton make chicken and dumplings. That's why the measurements are approximate and not exact. She also added a couple notes to the recipe: do not make up too much dough at one time and do not roll out dough too thin. Also, you do not want to stir the dumplings too much while they are cooking or they will fall to pieces and no matter how hard you try, your chicken and dumplings are never going to taste like Grandma's. For one, her hens, once cooked, would leave a thick layer of yellow grease on the water. That's why Dad's family often referred to them as "slickers." It's impossible to buy "fat" chickens nowadays in the grocery stores and that grease adds flavor. And the other reason is that there are no definite measurements. But still try these--turn up the chicken flavor by adding chicken base to the broth and if you're hesitant to make dumplings from scratch, use the Bisquick recipe for biscuits and drop them into the broth. Dumplings are not only a taste of home but of part of our heritage as well--taking a few simple ingredients and feed a lot of people.

 

 

 

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