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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Cleghorns Cook!, 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:  
Chicken, whole or cut up
1 C. self-rising flour
2 T. oil
½ C. milk
Chicken broth
Water
Salt & pepper to taste

Directions:
Directions:
Stew the chicken (don't use just white meat or skinless chicken – there won't be as much fat and it won't be as good). Take the chicken from the skin & bones and return it to the broth.
For dumplings, mix together flour, oil and milk. (Measurements for these ingredients can be doubled for more dumplings.) When the broth with the chicken is boiling, drop spoonfuls of dumplings into the chicken. (1 cup flour is supposed to make 10 dumplings, but it depends on how big you want them.) Cover pot and simmer 12-15 minutes. When done, remove chicken and dumplings to large bowl. Let broth continue to boil. Combine some flour and water and gradually add to bubbling broth; cook until thick and bubbly. Add salt & pepper and pour over chicken and dumplings.

Personal Notes:
Personal Notes:
This is another Sean favorite.

 

 

 

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