Boil
chicken until tender.
Remove and debone chicken. Combine
flour, salt, shortening and milk.\tRoll out dumplings on floured
surface.
Add
broth
as needed.
Add chicken and drop dumplings into broth.
Cook as needed.
Time of preparation: 1 hour.
Serves 6.
>chicken legs into pieces - thighs, drumsticks, wings, and drop into a bowl. Peel and
r until chicken is tender.
Skim off fat.
DUMPLINGS.
r until tender. Add chicken, broth, water, and thyme; bring to a
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
b>recipe calls for poached chicken
Wash and boil chicken or chicken breasts until tender.
Use
d.
Place chicken, water, bouillon, celery, onion and pepper together
Place the chicken into a large pot. Cover with water and bring to
Boil chicken until done. Remove chicken from broth. Mix all other ingredients together. Drop by tablespoons for large, or teaspoons for small, dumplings into simmering broth.
Cook until dumplings are done. De-bone chicken and add to broth.
weat onion, celery, herbs, and cayenne in butter in a
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Cut flour, salt, pepper and shortening as one would for pie crust.
Then add beaten eggs and cut in.
Then add chicken broth a tablespoon at a time.
Form into ball.
Roll on floured pastry cloth, about 1/4-inch thick and cut into desired shapes.
Cook, debone and cut up chicken.
Drop dumplings into boiling broth from chicken; add 1/2 cup of milk and cook until tender.
Return chicken pieces to broth and dumplings.
eat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving
Boil fryer or hen and debone.
Mix chicken soup into your broth.
Combine flour and water and knead to a stiff ball.
Roll out very thin and cut into squares.
Bring broth back to a slow rolling boil and drop dumplings in, one at a time.
(It will make a layer on top and you simply press down with fork or spoon.)
Salt and pepper to taste.
After you have placed all dumplings in pot, boil for 1 minute and turn heat off.
Let dumplings sit for 15 to 20 minutes.
Stir and serve.
Cut up and boil chicken until tender.
Stir in cream of chicken soup and turmeric and cook about 5 or 10 more minutes. Put flour in bowl and make a hole in center.
Stir in water slowly until 2/3 of flour is mixed in a heavy ball, then make 3 balls and roll each out on a floured board and cut into dumplings.
Turn fire on low and drop dumplings in; cook only 5 or 6 minutes.
rge saucepan, saute onions and celery in butter until tender
Sprinkle chicken with salt and pepper, place in a crock Pot.
Put all onions into pot.
Add garlic, marjoram, thyme, bay leaf and wine.
Cover and cook on low 5 to 6 hours.
Remove bay leaf.
Increase heat to high, and stir in sour cream.
Combine biscuit mix with parsley.
Add milk to biscuit mix and mix until well moistened.
Drop dumplings from teaspoon around edge of pot.
Cover and cook on high for 30 minutes, or until dumplings are done.
Melt butter, Crisco and broth.
Add milk, then salt and egg. Stir in flour and mix well.
Chill at least 1 hour.
Roll out thin and cut in strips.
Bring chicken and broth to a boil and drop dumplings in and cook for 10 to 15 minutes.
Mix margarine (melted), water and flour.
Roll out on floured wax paper and cut into 1 x 3-inch strips.
Remove chicken from broth, debone and put back in broth.
Bring to a boil and drop dumplings one at a time.
Cook until done on medium-low heat.