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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Lane Family Recipes, 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 leg quarters
6 eggs
flour
salt & pepper

Mashed potatoes
Directions:
Directions:
Place chicken into a stock pot: salt and pepper it generously. Bring to a boil. Simmer until the chicken falls off the bone; then remove it from the broth. Keep the broth simmering.

Refrigerate chicken to cool; debone; set aside. The chicken will be added at the end, or it will burn to the bottom of the pot.

Place eggs in a large bowl and beat well with a fork. Mix in salt and pepper.
Add flour 1/2 cup at a time until the dough becomes stiff, hard to mix, and a bit dry.

Bring broth back to a full boil, then drop the dough 1 teaspoonfull at a time into the broth. If you want the broth to be thickened, add some more flour across the top of the dough, and spoon a bit up with the dough.

Allow them to boil about 10-30 minutes stirring frequently to avoid sticking to the bottom of the pot. When dumplings are done through, turn off the heat and add as much chicken as you wish.

Serve on a bed of mashed potatoes.

*Chicken ~ 10 lbs leg quarters makes best broth. Use what you have, but you do need dark meat. A whole chicken is good. When we were very poor when Matthew was a baby, I would haggle with the butcher for chicken backs and necks and make a small batch. Do with whatcha got! Use extra meat for other dishes.

 

 

 

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