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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Abernathy Campbell 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:  
whole fryer, hen or chicken breasts
2 chicken bouillon cubes
½ cup butter
1 stalk celery
1 small onion, chunked
1 cup self-rising flour
1 heaping tbsp lard or Crisco
cold water
Directions:
Directions:
Boil chicken, celery and onion in bouillon until very tender and meat leaves the bone. Strain and save broth back in pot. Debone chicken, chop and set aside. Cut flour and lard then add cold water until it comes together in a biscuit dough. Set aside to rise about 10 minutes. Bring the broth to a rolling boil. With a teaspoon drop dough into boiling broth. Cover and let cook until dough is done, about 3 to 4 minutes. DO NOT STIR DUMPLINGS. Shake pot gently to turn dumplings over. Stirring will make dumplings tough and heavy. When dumplings are done, add the chicken back to the pot and sprinkle with black pepper right before serving.

 

 

 

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