Chicken and Dumplings


Category: poultry



1 (3lb) whole chicken, cut up
water to cover chicken
4 T chicken bouillon granules
1 tsp pepper

2 cups all purpose flour
1 T baking powder
1 tsp salt
1/4 cup shortening
2/3 to 3/4 cup milk

4 hard-cooked eggs, chopped


Bring chicken and water to cover, to a boil in a large pan, reduce heat, and simmer for 1 hour. Remove chicken: cool. Pour broth through a wire mesh strainer into a large sauce pan, discarding solids. skim off fat. Return broth to large pan; bring to a simmer. Skin and debone chicken. Cut chicken into bite size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer. Combine flour, baking powder, and salt in a bowl. Cut in shortening with a pastry blender or by hand until crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Roll out to 1/8 inch thickness; sprinkle lightly with flour and cut into 3x2 inch strips. Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stiring gently, until all are added. Reduce heat, and simmer stirring often, 20 minutes. Stir in egg just before serving. Optional: Can mix up some Bisquick with milk and drop by teaspoonfuls into broth. My kids called them dough balls but good.

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