"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

JERRY'S CHICKEN AND DUMPLING Recipe

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This recipe for JERRY'S CHICKEN AND DUMPLING, by , is from Richard & Bessie Lee Hairston Family Reunion Cookbook Project, 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!

Contributor:  
Contributor:  
Jerry HAIRSTON

Category:
Category:

Ingredients:  
Ingredients:  
Boil whole chicken for about an hour until tender
One cup of chicken broth from the boiled chicken
Two cups self-rising flour
Two cups of cooked chicken livers (about 7 livers total)
One cup of diced onion
One cup of diced celery
cup of butter (one stick of butter)
8 chicken bouillon cubes
1/4 tsp salt
1/4 tsp pepper

Directions:
Directions:
Mix cup of cooled broth and butter together until it is a thick soup like paste. Put a cup of flour into a large bowl. Mix butter/broth mixture into the bowl with the flour until the moisture is almost gone. The mixture is similar to the texture of play dough. Put the remaining flour into the mixture until it no longer sticks to your hand. Take a ball of the mix and roll it to a flat thickness of about inch or the thickness that you like best. Slice into 1 inch long slices. Remove and debone chicken. Bring a pot to a boil with the chicken livers, salt & pepper, diced onion, celery, and bouillon and slowly add dumplings into the pot. Once about 10 dumplings have been added, then turn the pot down to medium. Stir this mix about every 5-10 minutes until it has cooked for about an hour until dumplings are ready. Add chicken back to the soup like mixture.

 

 

 

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