Directions: |
Directions:1. Add chicken to large pot and cover with water. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
2. Combine dry ingredients into large bowl.
3. Add Crisco and cut in with a fork.
4. Gradually add water and mix in with hands.
5. Kneed dough into 1 large ball then split into 3 small balls.
6. On a floured surface, roll out ball very thin and cut in strips about 1 inch wide. Drop into chicken broth (have broth boiling slowly when you drop the dough in). Work fast to get all 3 balls of dough rolled out and in the broth. Stir them in very gently. Cook dumplings at a slow boil until firm. Determining when the dumplings were ready for me, took trial and error. I just learned that 'I could tell when'. If you cook them too long, they will disintegrate. If you cook them too little, they will be doughy.
7. When dumplings are done, add milk or half and half, chicken, salt and pepper. |
Personal
Notes: |
Personal
Notes: The photo above is the recipe card your Granny wrote for me. Jordyn was about 3 years old, so I guess that's when I decided I needed to learn some of the good home cooking I grew up on, so I could cook it for my family. This was actually your great grandmother's recipe (my dad's mother). She gave it to my mom at my dad's request right after they got married.
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This recipe for Granny's Chicken & Dumplings is from