MRS. COOKIN GOOD'S CHICKEN 'N DUMPLINGS|
1 (3 1/2 to 4 lb.) Cookin Good
1 c. celery, chopped
1 large onion, diced
1 carrot, sliced thin
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. parsley flakes
4 large potatoes, quartered
In a large covered Dutch oven combine all ingredients,
except potatoes. Bring to a boil, then simmer, covered, 1 to
1 1/2 hours or until chicken is fork-tender. Remove chicken
and one cup of broth to cool for Dumpling Recipe. Add pota-
toes. Cook in broth 20 minutes. Prepare dumplings while
potatoes are cooking, using Dumpling Recipe (follows). Drop
dumplings into rapid boiling chicken broth and cover. Cook 20
minutes or until dumplings are firm. Shake pot often so
dumplings will not stick together. While dumplings are cook-
ing, remove chicken from bones. Discard skin and bones.
To serve, pour broth, dumplings and potatoes over cooked
2 c. all-purpose flour, sifted
1 tsp. salt
4 Tbsp. Crisco shortening
3/4 to 1 c. cooled chicken
Sift dry ingredients together. Cut in shortening, using
two knives or a pastry blender until the mixture resembles
coarse corn meal. Gradually with a fork stir in enough cooled
chicken broth to make a soft dough. Knead two minutes or until
all of the flour is mixed into dough. Turn dough onto a
floured surface. With a floured rolling pin roll dough to
about 1/8-inch thickness. Cut into 4 x 4-inch squares.
Continue with recipe.
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