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Chicken and Dumplings
Topic Started: Feb 17 2010, 06:54 PM (72 Views)
Lisa
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I made this for dinner tonight. It was fantastic! I did change a few things, see below recipe.

Bea’s Chicken and Dumplings
Published Apr 11, 2008


Ingredients:


1 roasting hen or 4- to 5-pound fryer chicken
Just enough water to cover
the chicken (too much makes a weak broth)
4 cups plain flour
3/4 cup Crisco shortening
Salt and black pepper to taste
Note: If using a frying chicken, you will also need to add 3/4 of a stick of butter to give broth a richer flavor.


Procedure:


To prepare the chicken:

Cover the chicken with water. Bring to a boil. Add salt to taste. Reduce heat to simmer and cook until falling-apart tender (usually about 1 1/2 to 2 hours). Carefully remove chicken and allow to cool. Debone chicken into strips or small chunks.

I use only the white breast and very little of the dark for my recipe.

To prepare dumplings:

Into large bowl, add 4 cups plain flour and salt to taste. Stir well. Cut in the 3/4 cup of Crisco with pastry blender until like coarse cornmeal. Add enough warm (not boiling) chicken broth (usually about 1 1/2 cups) to make a stiff dough. Be careful not to mix too long because it will make dough tough.

Heat remaining chicken broth to a rolling boil.

Using one-third of the dough ball, roll out to about 1/8-inch thick. Cut into thumb-length strips. Drop into hot broth. Prepare remaining dough the same using one-third of dough ball at a time.

After all dumplings have been added to broth, reduce heat to simmer. Add black pepper and simmer 15 to 20 minutes. Add chicken and stir very slowly until heated through and ready to serve.

*I cut down the recipe and instead of using a whole chicken, I used 2 large bone-in chicken breasts. I added enough water to cover, plus more and 3 chicken bouillon cubes. After cooking chicken, I removed it and put broth in a bowl in the freezer for about an hour to get cold enough so I could skim off the chicken fat from the top. I poured the clear broth back into a big pot and warmed it up.
I also only used 2 cups of the flour, 1/2 Crisco, and about a cup and a half of the warm broth to make the dumplings.
Edited by Lisa, Feb 17 2010, 07:52 PM.
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