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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Connie's Guide to Great Food, 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!

Connie Susa


For the Chicken and Broth:
1 whole chicken (cut into several large pieces) or 2 chicken quarters and 2 boneless, skinless breasts
2 bay leaves
1 1/2 Tbsp. salt
1 tsp. pepper
1/2 cup flour

For the Dumplings:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
milk, enough to make a soft dough

* Preheat oven to 350
* Trim excess fat off of the chicken or chicken pieces.
* Place chicken in a soup pot and cover with water.
* Add bay leaves and salt and pepper.
* Bring the water to a boil and then reduce to a simmer, with the lid tilted over the pot.
* Cook the chicken until cooked through, about 45-50 minutes.
* Turn off the heat and remove the chicken from the soup pot with tongs onto a plate. Leave chicken broth in the soup pot. You should have about 4-5 cups of broth. If you have more than that pour some out.
* Let the chicken cool until you can handle it.
* When cool enough, remove all skin, fat and bones from all pieces of chicken and shred each piece or cut into bite size pieces. Place the chicken on a plate and set aside.
* In a medium/large bowl, add the flour, baking powder, salt and eggs.
* Mix well and then add milk, about 1/4 of a cup at a time just to make a soft dough. It will be sticky.
* Turn the heat back on the soup pot and bring the broth to a boil.
* Add the chicken into the broth.
* In a coffee cup, add 1/2 cup flour and a little water in order to make a soft paste. Mix well.
* Thicken the chicken broth with the flour paste and whisk to break up any flour lumps.It will resemble a gravy. Check the gravy for seasoning and add more salt and pepper if needed. Remove the bay leaves.
* When the broth has thickened, use a tablespoon to drop the dumplings into the broth. The dough will come off the spoon quite easily with a little shake.
* Turn the heat to medium-low and stir the dumplings occasionally so they don't stick to the bottom of the pot.
* Cook the dumplings at a simmer for 5-8 minutes. As they cook, they will float to the top.
* Remove from the soup pot from the stove and put the lid on.
* Place the soup pot in the oven and bake for 25-30 minutes.
* Remove the soup pot from the oven and ladle dumplings, chicken and gravy into bowls. Enjoy!

Personal Notes:
Personal Notes:
This is a recipe passed down from my Grandmother in Montana. Very filling and the flavors are so happy together.




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