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6 thighs or 1/2 whole chicken salt 1 can cream of chicken Put chicken in large pot. Cover with water. Add salt. Cook until tender. Remove meat and debone. Add cream of chicken to broth and return chicken to broth. Bring to boil; add dumplings. Do not stir; push down with spoon. After all dumplings are in broth, cover and turn off. Let sit 15 to 20 minutes without opening. Dumplings: 4 c. self-rising flour 1 Tbsp. vegetable shortening 1 1/2 c. ice water Put flour in large bowl. Make a well in the center with your hand. Add shortening to center of well. Pour in ice water. With your hand, work shortening and ice water until firm and the dough is about the size of a grapefruit. Take half of dough and put on floured surface. Roll out very thin. Cut into strips 1 1/2 inches wide. Picking up one strip at a time, break off into 2-inch pieces and drop into boiling broth. Again DO NOT STIR; push down with the back of a large spoon. Repeat until you have used all dough. Note: To warm dumpling, add a small amount of milk. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |