MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grandmother's Southern Chicken 'n' Dumplings
Categories: Poultry, Vegetables, Breads
Yield: 10 servings
6 lb Chicken
2 md Carrots; chopped
2 Celery ribs; sliced
1 lg Onion; sliced
4 qt Water
2 tb White vinegar
2 ts Salt
MMMMM-------------------------DUMPLINGS------------------------------
2 c A-P flour
1 1/2 ts Salt
1 lg Egg
1/2 c Reserved chicken broth
1/2 ts Pepper
Place the chicken, carrots, celery and onion in a large
Dutch oven or stockpot. Add water, vinegar and salt
(adding more water, if necessary, to cover chicken).
Bring to a boil. Reduce heat; cover and simmer until
meat nearly falls from the bones. Remove chicken from
broth; allow to cool. Strain broth, discarding
vegetables and seasonings.
Remove meat from bones; discard skin and bones. Cut meat
into bite-sized pieces; set aside and keep warm. Set
aside 1 cup broth; cool to lukewarm.
To make dumplings, combine flour and salt. Make a well
in flour; add egg. Gradually stir 1/4 cup reserved broth
into egg, picking up flour as you go. Continue until
flour is used up, adding additional broth as needed
until dough is consistency of pie dough. Pour any
remaining reserved broth back into stockpot.
Turn dough onto a floured surface; knead in additional
flour to make a stiff dough. Let dough rest for 15
minutes. On a floured surface, roll out dough into a 17"
square. Cut into 1" square pieces. Dust with additional
flour; let dry for 30-60 minutes.
Bring broth to a boil (you should have about 4 quarts).
Drop dumplings into boiling broth. Reduce heat; cover
and simmer until a toothpick inserted into center of a
dumpling comes out clean (do not lift the cover while
simmering), about 10 minutes. Stir in reserved chicken
and the pepper.
Cathy Carroll, Bossier City, Louisiana
Makes: 10 servings (2-1/2 qt.)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Soul food vs. Country food: it's the same thing!
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