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Chicken 'N' Dumpflakes




Source of Recipe


Internet


List of Ingredients




4 chicken breasts ( I use skinless and deboned )
1 can chicken broth (large cans)
1 onion (rough cut)
2 sticks of celery or 1 c. (chopped)
1 can of pet evaporated milk
2 carrots ( sliced diagonaaly)
2 bay leaves
salt and pepper



Recipe



Place you chicken into dutch oven pot. Add enough water in pot to cover chicken. Add onions, carrots, bay leaf, salt, pepper and celery and cook for 30 min on medium high (sorta a medium rolling boil). Remove chicken breast and cut into very large pieces, removing any bones and skin, if you didn't before you began to cook them.

Now add 1 can pet milk and 1 can chicken broth to your pot.

Time to make your dumplins:
Mix together:
1 1/2 c. self rising flour
1/8 c. cooking oil or 2 Tblsp. crisco
enough pet milk to make a fairly stiff dough
1/4 c. chives
pinch of cinnamon
1 tsp black pepper

Mix until combined and your dough will be rather stiff.

Drop dough by tablespoon fulls into your pot. Use all the dough. Your pot will be full of dumplins. Lay a piece of aluminum foil loosely over the top of your pot and turn down on very low and simmer 20 min. Now your dumplins are done and steamed. Here is the "flake" part of the dumplins. Add 1.2 c. of instant potato flakes. Mix in well and cook for 3 min. If not thick enough, add an additional 1/2 c. of potato flakes and cook for 5 more min. until your broth for you dumplins is a fairly thick consistency. The flake work so great to thicken up your dumplins and while adding another layer of flavor. Be sure to remove bay leaves before serving.