D' Best Chicken N' Dumplings
An elegant environment within a magnificent coastal region.
Recipe Summary D' Best Chicken N' Dumplings
This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.Ingredients | Cote D Azur Beach Resort3 cups all-purpose flour¼ teaspoon baking soda¼ teaspoon salt2 tablespoons shortening1 cup ice water1 (4 pound) whole chicken, cut into 8 pieces1 tablespoon seasoning salt, or to taste3 ½ quarts water½ small onion, chopped2 stalks celery, chopped¼ cup margarinesalt and pepper to taste1 teaspoon poultry seasoningDirectionsIn a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.This recipe calls for only 1 ball of dough, but for those that like a lot of dumplings, use both balls. This dough can also be used for cobblers. Freeze the other half of the dough if you don't use it.Info | Cote D Azur Beach Resortprep: 25 mins cook: 2 hrs additional: 2 hrs total: 4 hrs 25 mins Servings: 6 Yield: 6 servings
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