Chicken and dumplings

Chicken and dumplings



  • ice water - 2 c
  • salt and pepper to taste - 1 item
  • Salt and pepper to taste
  • hen or large fryer - 1 item
  • water plenty - 1 item

How to make chicken and dumplings:

Cook hen or fryer until tender. Salt and pepper to taste. Use a large pan and cover with plenty of water, so you will have at least 1/2 gallon broth when chicken is done. Remove chicken; cool and pull off the bone. Set aside.Dumplings: approximately 4 1/2 c. self-rising flour2 c. ice water Using a large mixing bowl, mix flour with ice water. Dough should be a little stiffer than biscuit dough. Roll out dumplings very thin on floured surface. Cut into strips and let set and dry out, about 45 minutes. Break into small pieces and drop into boiling broth. Do not stir. You may take a fork and move the dumplings around in order to put more in but do not stir. After putting all the dumplings in, let simmer just a few minutes. Turn off burner, then add chicken. After dumplings have set awhile, they may become too thick or stiff before you serve them. If this happens, pour a can of evaporated milk over them.

Recipe categories: Chicken, Main dish, Whole chicken.

Chicken and dumplings
Average rating: 5 of 5, total votes: 3
Cook. Time: PT2H8M
Total Time: PT2H8M

Cause of complaint:

Related ingredients:
sugar, sour cream, salt, butter, water, can crushed pineapple, can cream of chicken soup, white wine
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