I have cookd this recipe both with and without the boiled eggs. I, personally, love the boiled eggs, but not everyone feels the same. Either way, it is a good recipe. I do tend to add a little more seasoning and usually thicken the broth to make it a little creamier.
Chicken And Dumplings
Yield: 6 to 8 servings
- 1 (3-pound) whole chicken, cut up
- 4 tablespoons chicken bouillon granules
- 1 teaspoon pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 2/3 to 3/4 cup milk
- 4 hard-cooked eggs, chopped
- Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven; bring to a simmer.
- Skin and bone chicken. Cut chicken into bite-size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer.
- Combine flour, baking powder, and salt in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips.
- Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes