An Unknown Grandma's "Chicken 'n Dumplin's (

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Title: An Unknown Grandma's "Chicken 'n Dumplin's (
Yield: 4 Servings
Categories: American cl, Casseroles, Chicken


1 3-lb chicken; (or favorite
1 pt Cream or milk
Salt and pepper; to taste
1 Celery with leaves
1 sm Onion; quartered
1 md Carrot; peeled and quartered

---------------------------FOR THE DUMPLING DOUGH---------------------------
1 1/2 c Flour
1/2 ts Salt
3 tb Shortening; that's crisco
1 Egg
5 tb 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

"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