| | Southern Chicken & Dumplings
1 large chicken, cut into pieces
1 large onion, chopped
2 - 3 carrots, chopped
1 cup of celery, chopped including tops
1 tablespoon of salt
1/4 teaspoon of pepper
2 cups of flour
1/2 teaspoon of salt
1/4 teaspoon of baking soda
2 tablespoons of shortening
1 cup of buttermilk
Place the chicken, onion, carrots, seasonings and water in a heavy pot with a lid. Simmer until the chicken is tender; set aside to cool. Strain and reserve liquid. Bone chicken and set aside. Sift flour, baking soda, and salt. Cut in shortening, and add buttermilk to make a dough. Roll as thin as pie crust, and cut in 1 by 3" strips. Let dry. Correct seasoning of reserved liquid and boil down if not flavourful enough. There should be approximately 6 cups. Bring liquid to a boil and drop dumplings in one at a time. Cover and simmer for 15 minutes or until mixture is thickened. Add chicken, stir and serve. (according to my "ex"...the above recipe is "southern" style...versus the drop dumplings...which he considered the "northern" style!!) Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier" on Sep 14, 1997 |
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