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Recipe Name: An Unknown Grandma's "chicken 'n Dumplin's ( Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 3-lb chicken, or favorite
1 Pint(s) Cream or milk
Salt and pepper, to taste
1 Celery with leaves
1 Onion, quartered
1 Carrot, peeled and quartered
1 1/2 Cup(s) Flour
1/2 Teaspoon(s) Salt
3 Tablespoon(s) Shortening, that's crisco
1 Egg
5 Tablespoon(s) Water
Recipe by: Posted to RFC Preparation Time: 0:30 First, cut the chicken
in half. Right down the middle. Makes it easier to cook. In fact, I
cut the halves in half. If you want you can just get a couple packages
of your favorite chicken parts (more expensive than a whole chicken,
however). Wash chicken good under running water. Put chicken into a
stewing pot with enough water to cover the chicken about two inches.
Bring it to a boil, reduce the heat, and let it simmer until done,
about 30 minutes. While it's cooking, every once in a while skim the
foam off the top of the water with a spoon and sling it into the sink,
then turn the chicken in the pot once in a while. While it's cooking,
make the dumplings. Mix flour, salt, shortening. Crumble it in your
hands until it looks like flour "bee-bees". Add egg and water and mix
it well. Pat it into a big circle, dust it with flour, and roll it out
to about 1/8-inch thickness Let it rest 15 minutes. By now the chicken
should be done. Remove the onion, celery stalk and carrot pieces &
discard. Take it out of the pot and let it cool until you can handle
it. Remove the meat from the chicken and discard all the skin, bones
and some unknown stuff. Chop the meat into bite-sized pieces. Bring
the broth back to a boil. Cut the dumplings into strips about 1-inch
wide (I use a pizza cutter to do this). Pick up the strips one at a
time and pinch off pieces and drop them into the boiling broth. Every
so often, stop and stir to make sure they're not sticking together (I
use a wooden spoon to do this). When all the dumplings are in the
broth, let the whole thing cook about five more minutes, then test a
dumpling to see if it has the texture you want. It should be done by
now, but if the dumpling is still raw in the middle, let it all cook a
little longer. Finally, add about half-teaspoon of salt and taste to
see if it needs more. Now add the cream or milk and dump the chicken
back into the bowl and dust it with black pepper. "Okay, Edward, pay
attention. You're going to get some posts for dumpling recipes that
have BAKING POWDER in them. You're going to IGNORE those, right?
You're from Auburn, right? Auburn is the 51st state, right? Auburn was
one of the states that seceded from the Union, right? And what's the
definition of the Union? "A bunch of states where people put baking
powder in flour and call it dumplings." That's the definition of the
Union. Well, if it has baking powder in it, it ain't dumplings, it's
biscuits, and the dish ain't "chicken 'n dumplin's", it's "Chicken
Flavored Number of notes exported: 6 Posted to MC-Recipe Digest V1
#1056 by "M. Hicks" <> on Jan 29, 1998

Nutrition (calculated from recipe ingredients)
Calories: 404
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 62.6mg
Sodium: 1318.6mg
Potassium: 507.7mg
Carbohydrates: 68.7g
Fiber: 2.6g
Sugar: 15.2g
Protein: 13.9g

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