Chicken and Dumplings |
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1 fryer chicken (cut-up)
1 tbsp salt
1/4 teaspoon pepper
2 cups self-rising flour
For Dumplings:
Yield: 6 to 8 servings
Tips: I'm thinking you could debone a large rotisserie chicken from the grocery, use store-bought chicken broth, and make it very quickly. I'll bet if they had sold rotisserie chicken when I was growing up, that Mama wouldn't have had to resort to canned chicken and dumplings in a pinch.
1 tbsp salt
1/4 teaspoon pepper
2 cups self-rising flour
- Bring chicken to boil in about 6 cups of water. Cover and simmer about 2 hours.
- Remove chicken from broth; cool.
- Debone chicken when cool to touch. Don't pour out the broth - you need it!
- Return chicken to broth and bring to a boil. If necessary add more water to bring liquid level back up to 6 cups.
For Dumplings:
- Add 1/2 cup ice water to flour to make a soft dough; stir well. Turn dough out on a lightly floured surface; knead gently for 30 seconds.
- Roll dough out to 1/8" thickness and cut into 1/2" by 1/4" strips. Drop strips into boiling broth. Cover, reduce heat, and simmer for 20-30 minutes.
Yield: 6 to 8 servings
Tips: I'm thinking you could debone a large rotisserie chicken from the grocery, use store-bought chicken broth, and make it very quickly. I'll bet if they had sold rotisserie chicken when I was growing up, that Mama wouldn't have had to resort to canned chicken and dumplings in a pinch.