libbie custer's chicken and dumplings
One of my favorite recipes from one of my favorite cookbooks. The Military Wives Cookbook by Pam Tillery. Early American history of Military wives with a strong focus on the Civil War. Excepts from letters add a special touch to this delicious classic
prep time
cook time
method
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yield
Ingredients
- 5 - chicken breasts, boneless and skinless
- 2 - bouillion cubes
- 1 small onion chopped
- 2 sticks clelery , chopped 1/4 inch pieces
- 4 sticks carrots, peeled and chopped 1/4 inch pieces
- 1 teaspoon salt
- 1 cup peas, fresh or frozen
- DUMPLINGS
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon rounded spoon on baking powder
- 1/4 cup butter
- 1/3 cup plus 2 tbs ice cold water
How To Make libbie custer's chicken and dumplings
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Step 1In a stock pot boil chicken. Add bouillon, onion and celery. Boil 10 minutes.
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Step 2Reduce heat to low. Add carrots and simmer 30-35 minutes.
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Step 3Remove chicken from water and set aside to cool. Cube chicken.
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Step 4Dumplings: In a medium bowl blend the listed ingredients. to form a dough.
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Step 5Flour surface. Roll out tin and cut 3x2 inch strips.
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Step 6Bring remaining broth from chicken to a rapid boil and drop dough strips i quickly. Cook about 10-12 minutes.
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Step 7Add the diced chicken. season with salt and pepper.
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Step 8Cover and simmer a few extra minutes.
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Step 9When dumplings are done, if you want a thicker gravy then mix 2 TBS flour with 1/4 cup cold water and slowly add to the mixture stirring until smooth and desired thickness.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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