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Jamison's Chicken and Dumplings Recipe

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This recipe for Jamison's Chicken and Dumplings, by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamison Rayfield

Category:
Category:

Ingredients:  
Ingredients:  
Choose, butcher, and boil big fat hen; or go to the freezer where Ganma Margaret Rayfield kept dozens of fresh ice-packed and frozen chickens just for the boiling or frying.
In an emergency go to Publix or Farm Fresh Market and get a chicken.
2 cups self-rising flour (preferably White Lilly, Martha White, or King Arthur)
1/2 cup cold lard. No lard? What's lard? It is a chunk of pig fat that looks like a wedge of Crisco. Cheap Oleo will do. No, olive oil is not a substitute.

Directions:
Directions:
Boil as much chicken as you want for your next two meals. Leftover dumplings aren't the real thing. Save the chicken stock. You may need to add more water to the pot to bring it back to a boil once the dumplings are ready to be cooked.

Debone the chicken and cut it into small chunks. Give the chicken skin to the yard dogs (that would be Gracie and Sugar Lee) and throw away the bones.

Sift your flour. Using two forks or a metal dough mixer, mix chunks of lard into your flour until it is grainy and looks like pieces of rice.
Add two or three tablespoons of ice water. Stir gently until it forms a small ball. Wrap this in plastic wrap and put it in the freezer for 15 to 30 minutes.

Once you are ready for dinner (lunch) or supper (dinner at night) roll out the dumpling dough on a floured board very thinly and then cut into strips. Cut the strips into thirds or quarters depending on how big you like your dumplings.

Get your broth boiling again, and quickly add the dumplings two or three at a time spreading them out so they don't stick. Dumplings cook pretty quickly. Don't stir. Cooked dumplings float. Dump the extra flour into the broth to thicken. Add your cut up chicken pieces and add salt and pepper. You can also add Florida Boy Everglades Seasoning or hot sauce as you like.

Number Of Servings:
Number Of Servings:
Could be one could be 10
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
This was a recipe that Jamison learned from his "Ganma" Margaret Rayfield of Union Springs, Alabama. Great college comfort food.

 

 

 

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