| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | Fryer; cut in pieces | |
| 2 | c | Self-rising flour |
| 3/4 | c | Milk |
| 1/4 | ts | Salt |
| 5 | tb | Oil |
| 1/2 | c | Celery; chopped |
| 1 | md | Onion; chopped |
| Garlic salt to taste; optional |
INSTRUCTIONS
Place chicken in a large pot with celery and onion. Boil until tender. Remove chicken from broth to cool. Set broth aside to cool also. Mix flour, salt, milk and oil just until ingredients are wet. Turn out onto a well-floured surface; knead until dough is stiff. Roll out to 1/8 inch thickness. Cut with floured knife; let set at least 15 minutes. Bring broth to boiling, reduce heat to medium. Add dumpling to broth and cook until dumplings are firm and separate easily. Debone chicken and stir into dumplings. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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