Grandmaw's Chicken'n
Dumplins
For the soup:
1 3-4 lb whole
Chicken or 3-4 chicken backs
Water to cover
chicken
Salt
Pepper
Poultry seasoning
Parsley
1 Chopped onion
1 or 2 grated
carrots
3 stalks chopped
celery
Cream Soup (chicken, Chicken & Mushroom, or Mushroom
use what you have on hand) I would not use celery soup or any other strong
flavor
- Put chicken, water, salt, pepper, poultry seasoning, parsley, onion, carrots, and celery in a large soup pot.
- Bring to a boil and cook till chicken is done, remove chicken from water, allow to cool until easy to handle, remove all meat from bones, chop into bite size pieces if necessary, return meat to chicken stock
- Add cream soup, stir till mixed well. At this point you can add some extra veggies if you wish, sometimes I add frozen peas or a bag of mixed veggies.
For the dumplings: (I usually make a recipe and a
half, Measurements in ( )
3 C flour
(4 1/2)
2 T
baking powder (3 T)
3 T
sugar (4 1/2 T)
3/4 C Crisco
(1 C + 2 T)
3/4 t salt
(1 t+ 1/2 t)
3/4 t
cream of tartar (1 t+ 1/2 t)
1 C milk
(1 1/2 C)
- Sift dry ingredients together
- Cut in shortening
- Add milk stir till just moistened
- On floured surface, knead briefly, then roll out to about 1/4 inch thick
- Cut into squares (I use a pizza cutter)
- Drop into rapidly boiling stock one or two at a time, cover, lower heat, cover and cook about 10 min
- Don't worry about the extra flour on the dumplings it will help thicken the broth
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