Chicken and Dumplins

2 Servings
Chicken
Uncategorized
Chicken Chicken Broth Butter Milk

1 (3 to 4 lb) hen, cooked and
(I used 4 thighs for just
2 c ur
1 ts t
1/2 c rtening
1/2 To 1 cup COLD water
2 c cken broth
2 c k
1/2 c ter
Salt and per to taste

These are my directions on how to put together: Boil chicken in seasoned water, I added 1/2 tsp garlic powder, some liquid smoke..just a dribble, and salt and pepper and boiled the chicken till tender...about an hour. Scoop chicken out and drain, then take and discard skin...put in freezer to cool while you make dumplins. To the chicken water, pour in one can or so of evaporated milk...skip the butter, enough fat from the chicken...let simmer while you make the dough. put flour and shortening with a dash of baking powder in large bowl and cut together till crumbly. I used my large whisk since Ive lost my pastry cutter many moons ago...then add just enough cold water as you need it for a nice soft, non sticky dough. Roll out on floured surface and roll into thin sheet(s). Cut with sharp knife into squares. Get your soup boiling and drop the squares in one at a time...DONT STIR after adding dumplins..just press. em down a little and keep adding em in. Let slow boil for about 20 mins.. add the chicken that youve chopped while the dumplins was cooking...and EAT!!! Hubby doesnt like garlic, but he sure scarfed these down in no time!!! You can add veggies now and then..my daughter always liked this recipe with chopped broccoli..go figure! Submitted By MICHAEL GROSZ On 06-26-94 Submitted By RFLAN and at;OMNI.VOICENET.COM (RON FLANNERY) On WED, 22 MAR 95 181540 GMT From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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