Chicken and Dumplings
* 2-1/2 to 3 lb. Chicken (whole) or 3 Cutup Chicken Breasts (Cubed
* 4 C Water
* 2 C Chicken broth
* 1 Carrot, roughly chopped
* 1 Medium onion, cut into quarters
* 1 Stalk of celery, roughly chopped
* 1/2 t Salt
* 1 C Milk
* 1/4 t Freshly ground pepper
* 2 C All-purpose flour
* 1/2 t Baking soda
* 1/2 t Salt
* 3 T Shortening
* 3/4 C Buttermilk
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
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Recipe Number: 811