From the All Recipes website...
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D' Best Chicken N' Dumplings
SUBMITTED BY: Sis T.
This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and
dumplings. For some of us that like getting our hands dirty when cooking, you
will love this recipe. Old fashioned, hands on experience. This recipe won a
blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.
PREP TIME 25 Min
COOK TIME 2 Hrs
READY IN 4 Hrs 25 Min
SERVINGS SCALING
Original recipe yield: 6 servings
INGREDIENTS
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons shortening
1 cup ice water
1 (4 pound) whole chicken, cut into 8 pieces
1 tablespoon seasoning salt, or to taste
3 1/2 quarts water
1/2 small onion, chopped
2 stalks celery, chopped
1/4 cup margarine
salt and pepper to taste
1 teaspoon poultry seasoning
DIRECTIONS
In a large bowl, sift flour, baking soda and salt. Cut in shortening until
mixture resembles coarse crumbs. Stir in water until mixture forms a ball.
Divide dough in half and shape into balls. Wrap in plastic and refrigerate for
2 hours or overnight.
Remove the skin from the breast, thigh and back of the chicken, but leave it on
the legs and wings. Season chicken with seasoning salt, and place in a large
stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil,
then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off
the bone.
On a lightly floured surface, roll one ball of dough to about 1/8 inch thick.
Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2
minutes. Stir gently to prevent sticking; add more water if needed. Season
broth while dumplings are cooking with salt, pepper and poultry seasoning.
Simmer for about 15 minutes, or until dumplings are cooked through.
Note
This recipe calls for only 1 ball of dough, but for those that like a lot of
dumplings, use both balls. This dough can also be used for cobblers. Freeze the
other half of the dough if you don't use it.
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~~~***Rhonda G in Missouri***~~~
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