| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken; cut into pieces |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Carrots; chopped (up to 3) |
| 1 |
c |
Celery; chopped including tops |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 2 |
tb |
Shortening |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
Place the chicken, onion, carrots, seasonings and water in a heavy pot with
a lid. Simmer until the chicken is tender; set aside to cool. Strain and
reserve liquid. Bone chicken and set aside. Sift flour, baking soda, and
salt. Cut in shortening, and add buttermilk to make a dough. Roll as thin
as pie crust, and cut in 1 by 3" strips. Let dry. Correct seasoning of
reserved liquid and boil down if not flavourful enough. There should be
approximately 6 cups. Bring liquid to a boil and drop dumplings in one at a
time. Cover and simmer for 15 minutes or until mixture is thickened. Add
chicken, stir and serve.
(according to my "ex"...the above recipe is "southern" style...versus the
drop dumplings...which he considered the "northern" style!!)
Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier"
<frosty@cibola.net> on Sep 14, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”