Chicken and Dumplings

Mary Nell Forester

By
@ozarklady

I grew up eating Chicken and Dumplings, My Mama, Grandmothers and Aunts all made them. Often for a farm crew. over the years the recipe has been modified a little with each cook and I am no different. The dumplings that my family made were often little and sometimes doughy. I discovered a trick to making them fluffy in the middle and my family loves them. The trick is Don't stir... This is always a winter favorite and serves a large crowd. I come from a large family and this is easy to stretch. Also a church dinner favorite. Creamy Rich and GOOOD!!!


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Comments:

Serves:

a large family

Prep:

10 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 large
whole chicken
water to cover
1 1/4 tsp
salt
1/2 tsp
pepper
1/4 tsp
poultry seasoning
1 large
onion diced
1 c
celery diced
1 can(s)
evaporated milk
for the dumplings mix
1 c
self rising flour
2 Tbsp
oil
1/2 c
milk

Directions Step-By-Step

1
In a large pot combine
2
Chicken, onions and celery
3
cover with enough water to completely cover
4
add salt and pepper
5
boil until tender remove from pot and allow to cool, remove skin and debone pulling chicken into small bite size pieces.
6
Bring broth back up to a boil.
7
Mix the flour oil and milk for the dumplings and drop by tsps. into the boiling broth.
8
DO NOT STIR!!! when all the batter is dropped into the broth cover and allow to cook over medium heat for 10 minutes.
9
add 1 can of evaporated milk slowly DO NOT STIR! Heat a few minutes longer...
10
taste broth and adjust salt and pepper to taste.
11
Its Ready to Eat!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom