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"The belly rules the mind."--Spanish Proverb

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Recipes By LaVerne Franklin, 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:  
2 ½ - 3 pounds whole chicken
2 cups chicken broth
1 teaspoon butter
Water

Dumplings:

2 cups all-purpose flour
½ teaspoon salt
5 tablespoons butter
1 large egg
½ cup milk
Directions:
Directions:
1. 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. Throughout cooking, skim away any foam that forms in the pot. Simmer for 1 – 1 ½ hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
2. Debone the chicken once it is cool enough to handle. While deboning the chicken, discard the undesirable parts (skin, bones, etc.). Cut deboned chicken into bite sized pieces.
3. Mix flour, salt, egg, butter and milk. Continue to mix until it forms a ball.
4. For the dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut the dough into bite size pieces. Small circles or diamond patterns can also be used.
5. Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of the dumplings to the broth. You can keep the 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 the chicken and simmer until chicken is heated.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hrs.

 

 

 

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