Chicken and Dumplings
A Uncategorized recipe with flour, salt, shortening. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
Wash chicken and place in a large pot with enough water to cover well.
- 2
Add salt, pepper, carrot and celery.
salt(1 tsp) - 3
Bring to a boil; lower heat and cook at a gentle boil for about 45 minutes to an hour.
- 4
Be sure to add more water if it gets low.
milk or more(1/2 c) - 5
When chicken is very tender, remove chicken, carrot and celery from broth; discard vegetables.
- 6
When chicken is cool, remove meat from the bones.
- 7
Add meat back to the broth.
- 8
If the chicken broth does not have a good amount of fat on top, add a half stick of butter.
- 9
Sift flour and salt into a bowl; cut in shortening.
flour(3 c)salt(1 tsp)shortening(1/2 c) - 10
Stir in enough milk to make a stiff dough.
milk or more(1/2 c) - 11
Turn dough out onto a floured surface.
flour(3 c) - 12
Knead dough, but don't overwork.
- 13
Roll dough thin and cut into strips about an inch or two wide and about three-inches long.
- 14
Coat the dumplings well with flour and let them air dry for an hour or two.
flour(3 c) - 15
You can make these as you put the chicken on to cook and let them dry until the chicken and broth are ready.
- 16
Bring chicken and broth to a boil.
- 17
Drop dumplings into pot, a few at a time, keeping the broth at a gentle boil.
- 18
When all dumplings are in, lower heat, cover and simmer for a few minutes.
- 19
Add more salt and pepper if needed.
salt(1 tsp)milk or more(1/2 c) - 20
An easier way is to thin dough with more milk and spoon dumplings into boiling chicken and broth mixture as directed.
milk or more(1/2 c) - 21
It is faster, but the dumplings will be softer and moister.
- 22
You can also add a can of cream of chicken soup to make the dumplings richer.
- 23
I don't think Granny would have minded us saving time!.
Rate this recipe
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Chicken and Dumplings
A Uncategorized recipe with flour, salt, shortening. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
23 steps- 1
Wash chicken and place in a large pot with enough water to cover well.
- 2
Add salt, pepper, carrot and celery.
salt(1 tsp) - 3
Bring to a boil; lower heat and cook at a gentle boil for about 45 minutes to an hour.
- 4
Be sure to add more water if it gets low.
milk or more(1/2 c) - 5
When chicken is very tender, remove chicken, carrot and celery from broth; discard vegetables.
- 6
When chicken is cool, remove meat from the bones.
- 7
Add meat back to the broth.
- 8
If the chicken broth does not have a good amount of fat on top, add a half stick of butter.
- 9
Sift flour and salt into a bowl; cut in shortening.
flour(3 c)salt(1 tsp)shortening(1/2 c) - 10
Stir in enough milk to make a stiff dough.
milk or more(1/2 c) - 11
Turn dough out onto a floured surface.
flour(3 c) - 12
Knead dough, but don't overwork.
- 13
Roll dough thin and cut into strips about an inch or two wide and about three-inches long.
- 14
Coat the dumplings well with flour and let them air dry for an hour or two.
flour(3 c) - 15
You can make these as you put the chicken on to cook and let them dry until the chicken and broth are ready.
- 16
Bring chicken and broth to a boil.
- 17
Drop dumplings into pot, a few at a time, keeping the broth at a gentle boil.
- 18
When all dumplings are in, lower heat, cover and simmer for a few minutes.
- 19
Add more salt and pepper if needed.
salt(1 tsp)milk or more(1/2 c) - 20
An easier way is to thin dough with more milk and spoon dumplings into boiling chicken and broth mixture as directed.
milk or more(1/2 c) - 21
It is faster, but the dumplings will be softer and moister.
- 22
You can also add a can of cream of chicken soup to make the dumplings richer.
- 23
I don't think Granny would have minded us saving time!.
Rate this recipe
