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Mom’s Chicken and Dumplings

Posted By Moopsee On May 21, 2010 @ 7:25 pm In All Recipes,Budget,Main Dish,Old-Fashioned,One Dish Meal,Other Soups & Stews,Poultry | No Comments

Cook the hen with seasoning salt, onion, and parsley. Simmer for about one hour. Save the broth. Cut off the meat and put back in the broth. Adjust seasonings. Prep for either stew or soup, but do not thicken. Make the dumplings: sift flour, baking powder, and salt together in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk all at once and mix lightly until the dough just barely holds together. Drop by rounded tablespoonfuls on top of gently boiling soup/stew. Adjust burner so it is just simmering. Simmer 10 minutes uncovered, then 10 minutes tightly covered. If stew needs thickening, take out dumplings and then thicken. For variety, throw 2-3 tablespoons grated cheddar cheese into dumpling dough, or a bit of parsley or chives or poultry seasoning. Adding 1 tablespoon potato flakes is also a nice variance.


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