Thursday, October 14, 2010

Chicken and Dumplings - southern style

This is not my picture, but it looks just like mine will look later today.  Perfect for a crisp fall day.

I cook a whole chicken with 1/2 stick margarine in crock pot overnight so the chicken is extra tender.  The skin and bones of a whole chicken is what really gives this recipe its rich flavor.

Drain chicken and pull off meat.  Keep that wonderful broth and put in large pot with chicken meat.

To make dumplings mix the following ingredients:
2 c. s/r Flour
2 T. shortening
broth, milk or buttermilk- enough to make stiff dough

While chicken and broth is at a low boil you want to add the dumplings.  You can drop teaspoonfuls of the dough one at a time or you can roll the dough like you would for a pie crust - just not quite as thin and cut into strips with a pizza cutter and then drop into broth.  I love them both ways so it is just up to you.  If you are really not feeling the dumpling thing you can cut canned biscuits into fourths and add to the broth.  They are similar but not like the real thing. 

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