This recipe for chicken and dumplings was shared by Liz.
Ingredients:
- 1 chicken, about 3 pounds
- 2 Quarts water
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Cup All-purpose flour
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 3 Tablespoon Shortening
- 3/4 Cup Buttermilk
Preparation:
Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to
a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove
chicken and let cool slightly. Bone chicken and cut chicken into
bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine
flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture
resembles coarse meal. Add buttermilk, stirring with a fork until dry
ingredients are moistened. Turn dough out onto a well-floured surface,
and knead lightly 4 or 5 times.
For drop dumplings, pat dough to 1/4"
thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling
broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to
desired consistency, stirring occasionally. Stir in chicken.
To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition.
Serves 4 to 6.
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Weekly Crockpot Recipe Newsletter
5 out of 5
Old Fashioned Goodness Made Easy!November 27, 2009By junebug63
"I found these to be very simple to make, and they reminded me so much of the chicken and dumplings I grew up loving that My Mom used to make. The only thing I did was add 2 teaspoons poultry seasoning (I used McCormack's but I'm sure there are many other brands.) The first time I went with the recipe as it was, and it was very good, just a touch bland, but still wonderful. With the sasoning I added it gave it just enough boost to make it better. But I'd still highly recommend it to anyone that thiks dumplings are hard to make. This will change their mind! Thank you to the person who posted the original recipe, it has brought back a family favor ite of ours!"
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