Sandi's chicken & dumplings
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken pieces |
| Water, to cover | ||
| 6 | eaches | Chicken Bouillon Cubes |
| Salt & Pepper, to taste | ||
| Chopped onion, optional | ||
| Carrots, sliced, optional | ||
| Celery, sliced, optional | ||
| DUMPLINGS | ||
| 1½ | cup | Chicken broth, cooled |
| 4 | cups | Flour |
| 2 | teaspoons | Baking Powder |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Boil chicken, bouillon cubes, and salt and pepper until chicken is done (add veggies during last 30 minutes of cooking).
Dip 1½ cups broth out to cool. Remove chicken. When cool enough to handle, tear into bite size chunks.
Prepare dumplings. Mix dry ingredients together. Gradually add broth, stirring to mix to a stiff dough. Put dough on floured pastry cloth and roll ⅛ inch (or less) thick. Cut into 3" x 1" strips.
Bring broth in pot to a boil. Add chicken pieces. Put dumplings, one at a time, into boiling broth. Cover, reduce heat, and boil 20-25 minutes until tender. Stir occasionally.
Check doneness by cutting a dumpling in half. If it's dark in the center, it's not done yet.
To thicken the broth, mix together some cornstarch and water and add it a little at a time, stirring constantly, until desired consistency is reached.
This recipe will serve about 8 people when served with a salad, and bread & butter.
Submitted By SANDI CUTRIGHT On 03-04-95