Chicken and Dumplings
From Bea Hull
- 1 chicken
- 2 c. flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 2 tbs. vegetable shortening (Crisco)
- approx. 3/4 c. milk
- Cut chicken into large pieces. Put chicken in large pot, covered
with water. Cover, bring to a boil, turn heat down, and simmer for
45 minutes. Lift chicken from broth. Turn up heat on broth, and
continue to boil until reduced by 1/2 or more.
- Remove skin and bone from chicken. Tear into small pieces.
- Mix flour, baking powder, salt and shortening, then add enough
milk to make a dough (about 3/4 cup). Turn dough out on a
floured board, knead a couple of times, then roll out to
1/8-inch thickness. Cut dumplings in 2-inch wide strips, 3-5
- Drop dumplings into boiling broth. Lower heat and simmer
20 minutes, until dumplings are done and "drop."
- Return chicken to pot, and heat through. Check for salt, and add
black pepper if desired.
- This is my mother's recipe, although her written version is much more
cryptic, and I haven't quite sorted it out. I like a thicker broth,
so have been trying to reduce it, and possibly add thickener. I like
more dumplings -- often increase the recipe by 1/2.
Keywords: American, Chicken.