Monday, August 23, 2010

Chicken and Dumplings

I'm seriously slacking in the picture department here lately.  Tonight, we were back in the swing of multi-tasking between doing homework while cooking supper. So, that's my excuse.

This is a recipe I acquired from my great grandmother, and she's one of the most fabulous cooks I know.  

Possibly better than my grandma....and the only reason I think that is is because my grandma is her daughter and she taught her to cook.  Of course I like to think, that my sister and I rank right up there with them because they taught us to cook.

Note that this is one of those recipes that I have the ingredient measurements for, but I don't measure anything out when I make it, because I just know after years of making them how they are supposed to look and feel.

1 1/2 c flour
1 stick butter
1/4 c milk
1 tsp salt
2 eggs, beaten

Boil 1-2 lbs chicken (depending on how much chicken you like with your dumplings).  Once thoroughly cooked, removed chicken and add 2 chicken bouillon  cubes.  Let dissolve. Add 1/2 stick butter.  

EVERYTHING taste better with butter.

This makes the perfect broth.

For the dumplings:  mix flour, salt, and butter well.  Add beaten egg and milk to mixture.  Roll on floured board until about 1/8 inch thick.  Cut into thin strips (about 1/2 by 1 inch).  Bring broth to rolling boil.  Drop in one dumpling at a time, stirring often to prevent them from sticking together.  Once all dumplings are added, turn heat down to med-low, cover, and let simmer for 35-40 minutes.  Stirring occasionally to keep dumplings from sticking to bottom of pan.

Shred chicken while waiting.

Turn off heat, add chicken, cover and let stand for 10-15 minutes while broth thickens.

Serve with a side of mashed potatoes, and you'll have a dinner that leaves you reminiscent of times spent with grandma.

1 comment:

  1. thanks for sharing! i can't wait to try it out :)