Chicken And Dumplings

Yield: 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 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.
  2. Skin and bone chicken. Cut chicken into bite-size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer.
  3. 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.
  4. 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.
  5. 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.
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