Southern Living, 6 servings, 395 calories, 16.2 grams/fat
Ingredients:
1 3-3.5 lb boiler/fryer chicken (or just use # of chicken breasts per
person up to 6)
2 quarts water
1 carrot for flavor
1 celery stick for flavor
3/4 tsp salt
1/2 tsp pepper
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt (for dumplings only)
1/3 cup shortening (crisco works well)
First, combine chicken, water, carrot, celery, first amount of salt & amp; pepper in dutch oven or large pot. Bring to a boil, cover, reduce heat and simmer for one hour, or until chicken is tender. Remove chicken and veggies from broth, (important - reserve 2/3 cup of this broth - set aside for dumpling mixture) Keep remaining broth in dutch oven or pot. Let chicken cool, skim the bone and chop coarsely. Put cut chicken back into broth.
Then, combine flour, baking powder, 1 tsp salt, cut in the shortening (just means to use fork to mash the shortening into mixture) with pastry blender or fork, just until dry ingredients are moistened. Then add the 2/3 cups broth to mixture. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes.
Roll dough to 1/8" thickness, cut dough into 4" strips.
Bring broth mixture back to a boil, then drop the dumplings one at a time into boiling broth. Reduce heat and simmer for 25-30 minutes.
The longer you simmer, the thicker they get. Also, if you cook these earlier in the day and want to put them in the crock pot on low to thicken, this works as well.
Ingredients:
1 3-3.5 lb boiler/fryer chicken (or just use # of chicken breasts per
person up to 6)
2 quarts water
1 carrot for flavor
1 celery stick for flavor
3/4 tsp salt
1/2 tsp pepper
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt (for dumplings only)
1/3 cup shortening (crisco works well)
First, combine chicken, water, carrot, celery, first amount of salt & amp; pepper in dutch oven or large pot. Bring to a boil, cover, reduce heat and simmer for one hour, or until chicken is tender. Remove chicken and veggies from broth, (important - reserve 2/3 cup of this broth - set aside for dumpling mixture) Keep remaining broth in dutch oven or pot. Let chicken cool, skim the bone and chop coarsely. Put cut chicken back into broth.
Then, combine flour, baking powder, 1 tsp salt, cut in the shortening (just means to use fork to mash the shortening into mixture) with pastry blender or fork, just until dry ingredients are moistened. Then add the 2/3 cups broth to mixture. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes.
Roll dough to 1/8" thickness, cut dough into 4" strips.
Bring broth mixture back to a boil, then drop the dumplings one at a time into boiling broth. Reduce heat and simmer for 25-30 minutes.
The longer you simmer, the thicker they get. Also, if you cook these earlier in the day and want to put them in the crock pot on low to thicken, this works as well.
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