posted by Mona M 06-22-100 10:17 AM
Old-Fashioned Chicken and Dumplings
Prep Time: 1 hour (Ready in 2 hours)
3 to 3 1/2 lb. cut-up frying chicken
1 large onion, peeled, cut in half
1 large carrot, peeled, cut in half
1 large celery stalk, cut in half
8 cups (2 quarts) water
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon pepper
2 cups Martha WhiteŽ Self-Rising Flour
1/3 cup shortening
1/2 cup chicken broth
In Dutch oven, combine chicken, onion, carrot, celery and water. Bring to a
boil. Reduce heat to low; cover and simmer 1 hour or until tender. Remove chicken from broth; cool chicken and broth slightly. Remove chicken from bones. Cut into bite-sized pieces. Skim fat from surface of cooled broth. Bring broth to a boil. Add butter, salt and pepper.
Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add 1/2 cup chicken broth; stir with fork until dough leaves sides of bowl.
For rolled dumplings: On lightly floured surface roll out dough to 1/8-inch thickness. Cut dough into strips or small squares.
For drop dumplings: On lightly floured surface, press out dough to 1/2-inch thickness. Pinch off dough in small pieces.
Drop dumplings 1 at a time into boiling broth. Reduce heat to low; cover and simmer 15 minutes or until dumplings are firm. Gently stir once or twice during cooking to prevent dumplings from sticking together. Stir chicken pieces into dumpling mixture just before serving.
4 servings
Copyright 1999 Martha White Foods