r until chicken is tender.
Skim off fat.
DUMPLINGS.
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.
r until tender. Add chicken, broth, water, and thyme; bring to a
b>recipe calls for poached chicken
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.
eat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving
oil for the dumplings.
De-fat, and tenderize chicken. Cut into bite
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
b>DUMPLINGS:
Combine and sift flour, baking powder and salt.
Add milk and
Place the chicken into a large pot. Cover with water and bring to
boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
hour until chicken is 170F internal temperature and remove to
Place chicken in a large pot. Add salt and pepper, a dash of
or roaster, place chicken breasts, water, celery, and onion. Bring to a
dd; chicken, water, salt and pepper.
Cook chicken until tender, remove chicken, cool
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.
arge saucepan, saute onions and celery in butter until tender
Sift flour into large bowl.
Add water and mix.
Roll out on floured surface real thin.
Cut in long strips, then cut across them.
Let dry about 24 hours.
Prepare chicken and broth.
Bring to a hard boil.
Add dry dumplings, four at a time, cook for 5 minutes.
Cut up chicken and cover with water.
Add salt and pepper. Cook until meat is tender.
Take meat off bones.
Add dumplings.
Heat 1-1/2 cups milk, peas, carrots, chicken and soup to boiling in 3-quart saucepan.
Stir Bisquick mix, 1/3 cup milk and black pepper until soft dough forms.
Drop dough by 8 spoonfuls onto chicken mixture.
Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer.
Sprinkle with parsley.