Chicken and Dumplings
Source of Recipe
My Sister, Shirley Murphy
Recipe Introduction
I got this recipe from my sister, Shirley, and it is the best dumpling recipe I have come across.
List of Ingredients
1 Fryer (2-1/2 to 3 Lbs)
8 Cups Water (at Least)
Salt to taste
Black Pepper to taste
1 Tablespoon Poultry Seasoning
4 Chicken Bouillon Cubes
--- Dumplings ---
1 Cup Chicken Broth
1/3 Cup Wesson Oil
Salt to taste
Pepper to taste
Flour
Recipe
In a large pot, boil chicken in water to which salt, pepper, bouillon cubes and poultry seasoning have been added until tender, about 1 hour. Add additional water as needed, as you will need at least two quarts of broth to cook the dumplings in.
Remove chicken from pot of liquid and let cool until you can handle it. Skin the chicken, then remove meat from bones, cut giblets in tiny pieces, then set aside.
Dumplings: Pour chicken broth and oil into a bowl. Add salt and pepper and blend. Then add enough flour to make a soft, workable dough. Pour dough onto a floured pastry cloth and knead for a few minutes. Roll dough out real thin. Cut into strips with a pizza cutter and drop strips of dough into simmering chicken broth. Cook, covered, for about five to ten minutes, or until dumplings are done.
Return chicken meat to dumplings to heat. Blend together one cup cold water and about four to five heaping tablespoons flour. After well blended, pour this mixture slowly into the dumplings to thicken the broth. Serve hot with lots of hot, buttered biscuits.
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