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    Chicken And Dumplings


    Source of Recipe


    Aunt Saunny

    * (2-1/2- to 3-pound) broiler/fryer
    * 2 Quarts water
    * 1 Teaspoon Salt
    * 1/2 Teaspoon Pepper
    * 2 Cups All-purpose flour
    * 1/2 Teaspoon Baking soda
    * 1/2 Teaspoon Salt
    * 3 Tablespoons Shortening
    * 3/4 Cup Buttermilk

    . Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 hour or until tender. Remove chicken,and let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening untilmixture
    resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4" thickness. Pinch off dough in 1-1/2" pieces, and drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired
    consistency, stirring occasionally. Stir in chicken.

    Yield: 4 to 6 servings.
 

 

 

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