Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large Chicken, 2 sticks chopped Celery & 1 small Onion
Place chicken in a large pot, add celery & onion - cover with water. Boil
until the chicken is tender. Remove the chicken, cool & take meat off the bone. Set aside. Strain broth (optional). You can put in a crockpot on low or use a pressure cooker.
Before dropping the dumplings in to the broth, add 2T. chopped parsley,
salt & pepper.
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Directions: |
Directions:DUMPLINGS:
Remove 1 C. of the Broth from the pot & let cool. When cool, add about 2 C. of self-rising Flour, or enough flour to make a workable dough. Roll the dough out about 1/4" thick. Cut in to squares & drop in to the hard boiling chicken broth. When all the dumplings are in the pot, turn to a simmer & let cook about 10-15 minutes or until tender. Note above parsley & pepper.
MY DUMPLINGS:
I use 1-2 cans of biscuits and 1 can of crescent rolls and drop in boiling broth by pieces. At first you think they are disappearing (and some do) but that is why it takes so many. (It reminds me of glue). |
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Number Of
Servings: |
Number Of
Servings:ALOT |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is Ruth Chagny's old fashioned recipe, which is delicious. I've just updated it with the biscuits, since it doesn't take as much time. I serve as soup w/fruit or salad and pie for dessert.
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