LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 24
|
 |
|
Chicken & Dumplings Casserole 24
|
|
|
|
Old-Fashioned Chicken and Dumplings
4-6 servings
3-pound frying chicken
2 quarts water
2 tsp. salt
1 teaspoon coarse ground pepper
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 cup buttermilk
Place chicken in a Dutch oven. Add water and 2 tsp. salt. Bring
to a boil. Cover, reduce the heat, and simmer for 1 hour or until
tender (should almost fall off bone). Remove the chicken from the
broth and cool. Bone the chicken and cut meat into bite-sized
pieces. Bring the broth to a boil and add pepper.
Combine the flour, baking soda, and salt. Cut in the shortening.
Add the buttermilk, stirring with a fork until moistened. Knead
the dough 4 to 5 times (never done), and pat to 1/2-inch pieces
and drop into boiling broth Reduce the heat to medium-low, and cook
for about 8 to 10 minutes, stirring occasionally. Stir in the
chicken and serve.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
