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Chicken and dumplings

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Ingredients/Components

salt - 1/2 t
flour
cold water - 5 T
egg - 1 item
shortening - 3 T
cans chicken broth - 2 item
can evaporated milk - 1 item
garlic salt and pepper to taste - 1 item
cans water - 2 item
yellow food coloring - 1 item
roasting hen - 1 item

How to make chicken and dumplings:

Dumplings:1 1/2 c. flour1/2 t. salt3 T. shortening1 egg5 T. cold water Roast hen in crock pot and then debone. Place cooked chicken meat, drippings from crock pot, 2 cans of chicken broth and 2 cans of water into large stock pot. While bringing to a boil, prepare dumplings. Mix flour and salt. Cut in shortening. Beat egg into 5 tablespoons of cold water; add to dough mixture. Makes a soft dough. Divide dough into 2 or 3 parts. Roll each portion as thin as possible. Cut into bite-sized oblong pieces and leave in place on countertop to dry for approximately 20 minutes. Drop individual pieces of dough into boiling chicken broth mixture, a few pieces at a time. Cook until tender (very short time), stirring lightly. Season with garlic salt and pepper to taste. Turn heat off but keep on stove. Stir in can of evaporated milk. Do not cook after adding milk. Add a few drops of yellow food coloring to make dish look rich and inviting. Serve in bowls.

Note: Chicken bouillon may be used as seasoning. Also, any chicken meat can be used (boiled or canned); however, the roasted chicken adds more flavor.

Recipe categories: Chicken, Main dish, Whole chicken.

Rating:

4.3

Average rating: 4.3, total votes: 3

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