Subj : Top 10 Chicken Dinners 09
To   : All
From : Dave Drum
Date : Fri Mar 22 2024 03:24 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandmother's Southern Chicken 'n' Dumplings
 Categories: Poultry, Vegetables, Breads
      Yield: 10 Servings
 
      6 lb Chicken
      2 md Carrots; chopped
      2    Celery ribs; sliced
      1 lg Onion; sliced
      4 qt Water
      2 tb White vinegar
      2 ts Salt

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  A-P flour
  1 1/2 ts Salt
      1 lg Egg
    1/2 c  Reserved chicken broth
    1/2 ts Pepper
 
  Place the chicken, carrots, celery and onion in a large
  Dutch oven or stockpot. Add water, vinegar and salt
  (adding more water, if necessary, to cover chicken).
  Bring to a boil. Reduce heat; cover and simmer until
  meat nearly falls from the bones. Remove chicken from
  broth; allow to cool. Strain broth, discarding
  vegetables and seasonings.
  
  Remove meat from bones; discard skin and bones. Cut meat
  into bite-sized pieces; set aside and keep warm. Set
  aside 1 cup broth; cool to lukewarm.
  
  To make dumplings, combine flour and salt. Make a well
  in flour; add egg. Gradually stir 1/4 cup reserved broth
  into egg, picking up flour as you go. Continue until
  flour is used up, adding additional broth as needed
  until dough is consistency of pie dough. Pour any
  remaining reserved broth back into stockpot.
  
  Turn dough onto a floured surface; knead in additional
  flour to make a stiff dough. Let dough rest for 15
  minutes. On a floured surface, roll out dough into a 17"
  square. Cut into 1" square pieces. Dust with additional
  flour; let dry for 30-60 minutes.
  
  Bring broth to a boil (you should have about 4 quarts).
  Drop dumplings into boiling broth. Reduce heat; cover
  and simmer until a toothpick inserted into center of a
  dumpling comes out clean (do not lift the cover while
  simmering), about 10 minutes. Stir in reserved chicken
  and the pepper.
  
  Cathy Carroll, Bossier City, Louisiana
  
  Makes: 10 servings (2-1/2 qt.)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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