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Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings, by , is from The Collinge Family Cookbook Project, 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!

Contributor:  
Contributor:  
Pamela Collinge

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Chicken (I use dark meat)
Water
Salt
Pepper
Chicken Boullion or Chicken Base
1 cup Flour
Celery (optional)
Carrots (optional)

Directions:
Directions:
Place chicken in pan and cover with water. Add salt & pepper to season chicken while it cooks. Once chicken is done remove from heat and remove chicken from the pan. reserve liquid. In a 4 to 6 quart dutch oven combine 5 or 6 cups of water, celery (roughly chopped) and chicken boullion or base. If using boullion use 1 cube per cup of water used, If using base (Better than Bouillion) use 1 tsp per cup of water. salt and pepper to taste. Bring this to a boil. While this is coming to a boil in a separate bowl mix a cup to a cup and a half of flour salt and pepper. Then add reserved liquid from chicken a little at a time until flour forms a ball. Sprinkle a little flour to your rolling surface and roll out dough to about the thickness of an egg noodle and cut dumplings to desired size and place on a plate. Once the liquid has come to a boil add the dumplings one at a time to liquid stirring constantly so dumplings don't stick together. Once the dumplings have all been place in the pan reduce heat to low and cover to cook dumplings stirring occasionally. Cut chicken into small pieces and put them in the pan with the dumplings. If mixture is too thick you can add water. When dumplings are done you can salt and pepper to taste and serve.

Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
This recipe is my Grandmother's recipe slightly modified.

 

 

 

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