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Chicken and Dumplings - (NOT IN COOKBOOK) Recipe

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This recipe for Chicken and Dumplings - (NOT IN COOKBOOK) is from A Matter of Taste, 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:  
Chicken:
4 pieces chicken breast (2 whole breast) May use any chicken pieces
4-5 cups water
Salt, to taste
3-4 containers Swansons broth

Dumplings:
1 cup flour (( use 4 cups for my family and Dutch oven pan)
1/2 teaspoon salt
1 tablespoon Crisco
1/4 - 1/2 cup whole milk
6 - 8 cups broth (Add more, as needed)

Directions:
Directions:
Chicken:
Boil chicken in 4-5 cups water, slightly salted water for about 1 - 1 1/2 hours until tender. Remove chicken and shred or pull apart. Strain broth for dumplings. You will need to add more broth, Swansons, for dumplings. Bring broth to a rolling boil and drop in dumplings.

Dumplings:
(I increase recipe 4 times). Mix flour and salt. Cut in shortening with pastry blender or 2 forks until "pea-size". Add milk, a little at a time, until you can handle dough. Work dough on a floured surface until no longer sticky and form a flat ball (or 4 balls). Roll each ball, using a rolling pin, to 1/8th-inch thick. Rest dough. Cut into 1-inch strips with pizza cutter, knife, spatula or fork. On medium heat, drop dumplings into boiling broth. (May add cream of chicken or cream of celery soup to broth. If so, cut back on salt.) Try not to stir, but scrape bottom of pan so dumplings will not stick
1 recipe using 1 cup of flour makes about 75 dumplings.

 

 

 

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