Friday, January 22, 2010

Chicken and Dumplings

Chicken N Dumplins
Prepared By: Julie Gheesling
From: Georgia

From The Blue Willow Inn Cookbook:

3-4 lbs. chicken 2 quarts plus ¼ water

2 cups self rising flour 1 tsp. salt

¼ Cup shortening ½ Cup melted butter

2 tsps. Black pepper

Combine chicken and water in stock pot. Cook over medium high heat until done (about 1 hour). Remove chicken from pot, reserving broth. Cool chicken in cold water. Remove bone, skin, and fat if necessary from chicken. Cut chicken into bite size pieces. In a mixing bowl, combine flour and salt. Cut in shortening until mixture is coarse. Add the ¼ cup of water and mix well with hands. Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter sized pieces of flour mixture and drop into simmering chicken broth. Gently stir after adding several pinches. Repeat until all dumpling mix is used. Stir gently. Add the butter and black pepper. Simmer 8-10 minutes. Slowly stir in the chicken meat. Serve in soup bowls.

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