Sandi's chicken & dumplings

8 servings

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

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

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