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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from The Dunn Family Cookbook, 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:  
1 whole chicken, cooked, skinned, and deboned (4-5 lb. fryer)
Salt and pepper

Dumpling dough--
flour, self-rising
2 T. oil
1/2 cup water
Directions:
Directions:
Buy whole chicken or whole cut-up chicken. Cook with skin on. Add enough water to cover chicken plus a little more. Salt water. I sometimes add one chicken bouillon for more flavor. Cook chicken until done. I cook mine in a pressure cooker for 30 minutes. However, if you are using a pot, it will take longer. Remove chicken from pot; skin and debone it. Bring broth to a boil. Add pepper (to taste-approximately 1/4 t.) While broth is coming to a boil, make your dumpling dough.

Dumpling Dough--
Mix 1/2 cup of water, 2 T. oil and enough flour to make a little harder than biscuit dough (between biscuit and pie crust). On floured surface (I put wax paper on counter top) pour out dough. Add enough flour to kneed until you can roll it out like a pie crust. Roll thin like a pie crust. Cut into strips about 1 1/2 inches wide, 2 to 3 inches long. Have broth boiling before you drop dumplings in. As you drop dumplings in, stretch and pull at them, making tears. They will need to cook 15 to 20 minutes. Be sure you don't add too many dumplings--you want it to be juicy. You can add some chicken back to dumplings or serve in a separate dish.
Personal Notes:
Personal Notes:
This was Mama Watson's recipe. It is delicious!!

 

 

 

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