Recipes Recipe List: “March 1, 20 CHICKEN & DUMPLINGS

CHICKEN & DUMPLINGS

CHICKEN & DUMPLINGS
CHICKEN & DUMPLINGS

CHICKEN & DUMPLINGS

Ingredients

2 quarts cold water
4 chicken leg quarters
1 teaspoon salt
Dash of poultry seasoning
Pepper to taste
2 tablespoons solid vegetable shortening
2 cup self-rising flour
1/2 cup ice water

Preparation

Rinse chicken in cool water. Place in a 4-quart heavy saucepan with cold water and salt. Bring to a slow boil, then simmer, covered, 45 minutes to 1 hour, until chicken is tender. Remove chicken from broth, reserving broth. Cool chicken, remove from bones, and cut into bite-size pieces. Return broth to a boil; add poultry seasoning and pepper. Meanwhile, cut shortening into flour. Remove 2 tablespoons of the flour mixture and stir into ice water. Add water to flour mixture, stirring with a fork until all dry ingredients are moistened. Turn half of the dough onto a floured board. Roll dough to a thin sheet, about 1/8 inch thick. Cut into 1- x 2-inch strips. Drop strips into boiling broth, not stirring. Repeat with remaining dough. When all dumplings are added, reduce heat to a simmer, and gently stir in chicken. Cover and simmer 12-15 minutes. Makes 6-8 servings.