DAISY MAY STONES Chicken and Dumplings
From dutchie326 14 years agoIngredients
- : shopping list
- ONE 3-4 LB HEN, PREFERABLY FREE RANGE shopping list
- 2 eggs shopping list
- 3 CUPS flour, PREFERABLY KING ARTHUR ALL PURPOSE BLEACHED shopping list
- ¼ CUP vegetable shortening shopping list
- ¼ CUP lard OR butter shopping list
- 1 tsp. salt shopping list
- 1/3 Cup of water, add as needed to make stiff dough like piecrust. shopping list
- 3 Qts.chicken stock, preferably homemade and water for stewing water shopping list
- TO . shopping list
- • shopping list
How to make it
- MAKE:
- • Mix together flour and cut in lard and shortening, add salt
- • Beat eggs and water and add to mixture.
- • Mix well by hand and knead into stiff dough.
- • Roll very thin (1/8th inch) on floured board.
- • Cut into strips 2.5 inches by 3 – 4 inches
- Stew Hen in Chicken Stock and Water.
- Remove from pot when tender and cover and place to side.
- • Bring Stock to a boil again; add water as necessary.
- When at a boil put in strips one at a time
- Be careful lest it boil over.
- When all dumplings have been added, reduce heat and cook with partial lid for about 25 minutes.
- • Remove dumplings from pot and put into serving bowl.
- Pour some of the stock over them.
- Serve with the chicken to the side.
- Chicken may be freshened with stock also.
- These are always better the 2nd day.
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