# 16 of 80  
  next recipe »

Copyright © 2014 The FOURnet Information Network. All rights reserved.

CHICKEN AND DUMPLINGS 
3 1/2 pounds chicken pieces
8 cups chicken broth

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth.

Dumplings:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large bowl, thoroughly mix the flour baking powder and salt.

Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Serving Size: 6

Share: Add review or comment

 Rating: 4.7 / 5 - Reviews: 8
Aug 27, 7:21 PM
michelle says:
Sep 19, 12:20 AM
Cheryl Anderson says:
Nov 18, 9:53 PM
mary ellen profitt chambers says:
Nov 28, 7:51 PM
David says:
Jan 3, 7:44 PM
Robert (Indiana) says:
Jan 4, 11:23 PM
Melissa (Texas) says:
Oct 10, 8:40 PM
Jacquelyn (Indiana) says:
Oct 12, 11:39 AM
Jack (Florida) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood