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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs American American cl, Casseroles, Chicken 4 Servings

INGREDIENTS

1 3-lb chicken, or favorite
pieces
1 pt Cream or milk
Salt and pepper, to taste
1 Celery with leaves
1 Onion, quartered
1 Carrot, peeled and quartered
1 1/2 c Flour
1/2 t Salt
3 T Shortening, that's crisco
1 Egg
5 T Water

INSTRUCTIONS

Recipe by: Posted to RFC Preparation Time: 0:30 First, cut the  chicken
in half. Right down the middle. Makes it easier to cook. In  fact, I
cut the halves in half. If you want you can just get a couple  packages
of your favorite chicken parts (more expensive than a whole  chicken,
however). Wash chicken good under running water. Put chicken  into a
stewing pot with enough water to cover the chicken about two  inches.
Bring it to a boil, reduce the heat, and let it simmer until  done,
about 30 minutes. While it's cooking, every once in a while  skim the
foam off the top of the water with a spoon and sling it into  the sink,
then turn the chicken in the pot once in a while. While  it's cooking,
make the dumplings. Mix flour, salt, shortening.  Crumble it in your
hands until it looks like flour "bee-bees". Add  egg and water and mix
it well. Pat it into a big circle, dust it with  flour, and roll it out
to about 1/8-inch thickness Let it rest 15  minutes. By now the chicken
should be done. Remove the onion, celery  stalk and carrot pieces &
discard. Take it out of the pot and let it  cool until you can handle
it. Remove the meat from the chicken and  discard all the skin, bones
and some unknown stuff. Chop the meat  into bite-sized pieces. Bring
the broth back to a boil. Cut the  dumplings into strips about 1-inch
wide (I use a pizza cutter to do  this). Pick up the strips one at a
time and pinch off pieces and drop  them into the boiling broth. Every
so often, stop and stir to make  sure they're not sticking together (I
use a wooden spoon to do this).  When all the dumplings are in the
broth, let the whole thing cook  about five more minutes, then test a
dumpling to see if it has the  texture you want. It should be done by
now, but if the dumpling is  still raw in the middle, let it all cook a
little longer. Finally,  add about half-teaspoon of salt and taste to
see if it needs more.  Now add the cream or milk and dump the chicken
back into the bowl and  dust it with black pepper.  "Okay, Edward, pay
attention. You're going to get some posts for  dumpling recipes that
have BAKING POWDER in them. You're going to  IGNORE those, right?
You're from Auburn, right? Auburn is the 51st  state, right? Auburn was
one of the states that seceded from the  Union, right? And what's the
definition of the Union? "A bunch of  states where people put baking
powder in flour and call it  dumplings." That's the definition of the
Union. Well, if it has  baking powder in it, it ain't dumplings, it's
biscuits, and the dish  ain't "chicken 'n dumplin's", it's "Chicken
Flavored Number of notes  exported: 6 Posted to MC-Recipe Digest V1
#1056 by "M. Hicks"  <nitro_ii@email.msn.com> on Jan 29, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 404
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 62.6mg
Sodium: 1318.6mg
Potassium: 507.7mg
Carbohydrates: 68.7g
Fiber: 2.6g
Sugar: 15.2g
Protein: 13.9g


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