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Southern Chicken and Dumplins Recipe

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This recipe for Southern Chicken and Dumplins is from Pipkin 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:  
3 1/2 - 4 lb. fat fryer (or chicken parts)
2 qts. Water (less 1 cup)
2 bay leaves
1-2 tbsp. Mirepoix (onion/celery/bell pepper mixture)
1-2 chicken bullion cubes
Salt to taste
Black pepper to taste
2 tsp. baking powder
1 1/2 c. Chicken broth
1 c. milk
2 3/4 c. flour
Directions:
Directions:
Heat water, bay leaves, mirepoix, and bullion cubes. Add chicken. When it begins to boil, turn fire down to low. Cook chicken until done about 30 minutes. Remove chicken from broth, skin and debone. Set chicken aside. Measure 1 1/2 c. Broth in small mixing bowl: set aside to cool. When cool, add baking powder and flour, a small amount at a time to form dough. Pour dough onto floured service. Roll dough thin (adding flour if sticky): cut into strips 1 x 2 inches. These are your dumplings. Cut all of them out. Heat remaining broth to boiling. Drop dumplings into broth, one at a time, keeping them separated, Boil about five minutes. Heat milk in microwave, and add to dumplings. Add black pepper and chicken. Cover and turn off fire and let set for 1 1/2 to 2 hours before serving. (Use white and dark meat for chicken. Add veggies,if desired, when cooking chicken.)
Number Of Servings:
Number Of Servings:
8

 

 

 

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