Chicken and Dumplings
1 whole chicken about 3-4 lbs
Salt to taste (for chicken)
3 chicken bouillon cubes
2 ½ C frozen mixed vegetables
2 C flour
1/4 C shortening
1 egg
1/2 tsp salt (for the dumplings)
1/2 to 3/4 C chicken broth (cooled)
Place
the chicken and salt in a large pot, add enough water to just cover the
chicken and let simmer for about 1 hour or until cooked through. Remove
the chicken and debone breaking the meat apart. Remove 3/4 cup of the
liquid and set aside for the dumplings, add the 3 bouillon cubes to the
water in the pot and bring to a medium high boil. Return chicken meat to
the pot along with the vegetables. In a bowl, cream the flour,
shortening, egg, and salt together. Add enough broth to form a stiff
dough, be careful so that you don't add too much broth. (If you add too
much broth, just add more flour). Flour a surface to roll the dough on.
Roll the dough to about a 1/8 inch thickness or less. With a knife slice
the dough into long strips about an inch wide. Pick up the strips one
at a time and place into the pan of hot broth in about 2 to 3 inch
strips. It's important that the broth be in a rolling boil while you are
adding the dough. After adding some of the dumpling dough, the boiling
broth will start to slow in it's boil, stir the dumplings so that they
don't stick together or stick to the pot. After all the dumpling dough
is added to the broth, turn the heat down to a simmer. Cook for 15
minutes; turn the heat off, cover the dumpling pan and let sit for 20-30
minutes. This helps make them tender.
For more wonderful recipes check out
Tuesdays at the Table
