Chicken n Dumplings
No chance of leftovers with this tried and true meal!
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- whole eggs
- 5 c
- all purpose flour
- 2 Tbsp
- whole chicken: washed/cleaned out
- 2 Tbsp
- 1 3/4 box
- chicken broth (i use organic)
BROTH FOR COOKING DUMPLINGS
1Put cleaned chicken (whole) into crock, pour in broth and put butter on top of chicken. Cover and cook overnight until meat falls off bone (depending on crock/cooker - 6-8 hours on low).
Once meat is fully cooked, de-bone the chicken. (I use a strainer to prevent bones from remaining in the broth). Put chicken back into crock along with strained broth. Let it re-heat (or bring a few cups of broth to a boil on the stove, then add back to crock pot). (NOTE: Broth must be HOT or the dumpling batter will melt, not cook).
Put flour in the bowl, making a hollowed out area in the center of the flour. Crack each egg into the hollowed out area. Mix adding flour into the eggs until all the flour and eggs are mixed thoroughly. Stir in milk. (Batter should be thick, but a yellow paste-like consistency. Add milk 1 tsp. at a time, if necessary).
3Drop batter by teaspoon, using small portions of batter (about the size of nickels) into HOT broth.
Cook on low for 1-2 hours. Dumplings will fluff-up, almost triple in size, absorbing much of the broth.
They are done when they melt in your mouth!
Feel free to add additional broth or mix some corn starch with water, adding to broth, to make a thicker gravy.
We eat these over home made mashed potatoes, with fried green beans and home made bread. SALUTE !
PS..a nap will definitely be in order after consuming :-)