Viewing post #33395 by nanniepb
|This is a recipe that my daughter loves. She says the key to this recipe is the butter that you add right before you close the lid.
My mother's advice: As you drop the dumplings into the pot, gently press the dumplings below the broth line to make room for more. Do not stir.
Chicken and Dumplings are served at almost every meal at The Blue Willow Inn Restaurant and has become a favorite of our guests. It takes a few minutes to prepare, but you canâ€™t beat this on a winter night. With crackers or toast this is a complete meal.
1 Â¾ pound broiler-fryer chicken
2 quarts water
Â½ cup melted butter
2 teaspoons black pepper
1 teaspoon salt
2 cups self-rising flour
Â¼ cup shortening
Â¼ cup cold water
In a stockpot combine water and chicken.
Cook over medium-high heat until done (about one hour).
Remove chicken from pot reserving chicken broth.
Cool chicken in cold water. Remove bones, skin, and fat.
Cut chicken into bite size pieces.
In mixing bowl combine flour and salt
Cut in shortening until batter is coarse.
Add water and mix well with your hands.
Bring chicken broth back to a slow boil. Do not rapidly boil.
With floured hands pinch quarter size pieces of flour and drop into chicken broth.
Gently stir after adding several pinches.
Repeat until you have used all the dumpling mix. Stir gently.
Add butter and black pepper. Stir gently.
Allow to simmer 8-10 minutes.
Slowly stir in chicken.
Serve in soup bowls.
Billie and Louis Van Dyke
Blue Willow Inn
Social Circle, Georgia
My next house will have no kitchen - just vending machines and a large trash can.
Gardening in Tennessee
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