Callie Coe's Chicken and Dumplings
This Southern favorite is the ultimate comfort food. Like biscuit dough, the less the dumpling dough is handled, the lighter and more tender it will be.
Yield: Serves 4
- 3 to 4 lbs. chicken, cut up
- 3 quarts water
- salt and pepper to taste
- 4 eggs, hard-boiled, peeled and chopped
- 4 cups self-rising flour
- 1 to 1 1/4 cups warm water
- Place chicken in a large pan; add water, salt and pepper. Bring to a boil; reduce heat and simmer until tender and juices run clear when chicken is pierced with a fork, about one hour.
- Remove chicken, reserving broth in a pan. Let chicken cool; remove bones and return meat to chicken broth. Add chopped eggs. Bring broth to a boil and add Dumplings one at a time; stir well before adding each new batch of dumplings.
- After adding last batch, cover and simmer until tender, about 20 minutes. Remove from heat; let stand a few minutes before serving.
- Dumplings: Mix flour with enough water to make a dough that can be rolled out. Divide dough into 4 batches. Roll out each batch of dough 1/2-inch thick on a lightly floured surface; cut into strips.
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