Chicken and Dumplings from "Maw-Maw" Hawthorne Recipe
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Category: |
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Ingredients: |
Ingredients: 3 or 4 pound Chicken or Baking Hen 3 tsp salt, divided in half ¾ tsp black pepper 2 cups all purpose flour ¼ cup solid Crisco (vegetable shortening) 1 large egg - lightly beaten Garnish: chopped fresh parsley
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Directions: |
Directions:Put chicken in a Dutch oven or deep pan. Cover with water containing 1½ tsp salt and ½ tsp pepper. Bring to a boil, then cover, reduce heat to medium-low and simmer 1 hour. Remove chicken and reserve the broth.
Cool chicken for 30 minutes. Remove bones, shred chicken meat and set aside.
Skim the fat from chicken broth and discard. Add chicken, ½ tsp salt and remaining pepper. Return to a simmer.
Combine flour and remaining salt in a large bowl. Cut in shortening with a pastry blender until crumbly. Stir in ½ cup water and egg, just until mixture forms a stiff dough. Turn dough out onto lightly floured surface. Roll to ⅛ inch thickness. Cut into 1½ inch pieces.
Drop dumplings a few at a time into simmering chicken broth stirring gently Cover and simmer, stirring often for 25 minutes. Garnish with parsley if desired Makes 8 servings |
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Personal
Notes: |
Personal
Notes: "Maw-Maw," Verona McDonald Hawthorne was Nickie Hawthorne McElroy's grandmother from Mira, Louisiana. This recipe was handed down to all the family by Gladys Hawthorne Hunter, Maw-Maw's daughter and Nickie Hawthorne McElroy's Aunt.
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