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Chicken 'n dumplings

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Ingredients/Components

milk - 2 c
self-rising flour - 3 c
Crisco - 4 Tbsp
salt to taste - 1 item
or more water - 2 qt
fryer chicken - 3 4

How to make chicken 'n dumplings:

Cook chicken in the water; add about 1 teaspoon salt. Cook until tender, about 30 to 45 minutes. Cool. Remove from bones and set aside. Strain broth.

While chicken cools, make dumpling dough: Cut Crisco into the flour until it resembles peas. Add milk and stir quickly. Add more milk if necessary for a soft dough. Dough will be less short than a regular biscuit dough. Roll out thin, cut into 2-inch strips.

In heavy pot with good fitting lid, heat 6 cups of the broth from cooking the chicken with 2 cups milk. Heat until nearly at boiling point. Do not boil. Break off 2 inch pieces of the dough strips and drop into milk/broth mix.

Shake pot, do not stir, as needed to get dough strips covered with broth. Adjust heat so broth stays hot, but does not boil. After all strips are added, cover and simmer for 20 minutes. Dumplings will thicken the broth. Add chicken last, 5 minutes or so or serve separately.

Recipe categories: Soups & stews, Chicken, Poultry.

Rating:

3.6

Average rating: 3.6, total votes: 9

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