Chicken and Dumplings Recipe
Chicken and Dumplings promises a complete chickeny treat. The chicken is made rich and juicy with the flavors of chicken broth and flavorings. The Chicken and Dumplings requires just a handful of ingredients. Just check out the recipe.
Ingredients
1 whole chicken,
2 to 3 lbs., with neck and giblets (yearling fowl is quite suitable)
water to cover
Salt and pepper to taste
2 to 3 cups all-purpose flour
1 can store-bought chicken broth
Directions
Liberally salt and pepper chicken and boil in large stewpot or pressure cooker until meat is tender and loose from bones (about 1 hour, more for yearling fowl].
Remove from cooking broth, set aside to cool.
(Retain cooking broth.) In mixing bowl, combine flour, 1/2 t.
salt and canned broth to form stiff, smooth dough.
Turn onto floured board, roll to desired thickness.
(I prefer thin dumplings, about 1/8 inch thick or so.
Others prefer them thicker, so suit yourself.) Pour unused canned broth into cooking broth (strengthens flavor).
Bring broth to fast boil.
Cut rolled dough into thin (1") strips about 3 inches long.
Drop individually into boiling broth.
While dumplings cook, skin and bone chicken.
Return boned meat to pot with dumplings and serve.
This recipe has been in my family for generations.
It is a typical southern dish, simple and economical.
I've never met anyone who didn't like it.
Remove from cooking broth, set aside to cool.
(Retain cooking broth.) In mixing bowl, combine flour, 1/2 t.
salt and canned broth to form stiff, smooth dough.
Turn onto floured board, roll to desired thickness.
(I prefer thin dumplings, about 1/8 inch thick or so.
Others prefer them thicker, so suit yourself.) Pour unused canned broth into cooking broth (strengthens flavor).
Bring broth to fast boil.
Cut rolled dough into thin (1") strips about 3 inches long.
Drop individually into boiling broth.
While dumplings cook, skin and bone chicken.
Return boned meat to pot with dumplings and serve.
This recipe has been in my family for generations.
It is a typical southern dish, simple and economical.
I've never met anyone who didn't like it.
