Chicken & Dumplings
Boil 4 - 6 Chicken Breasts seasoned with garlic salt, celery salt, sea salt and pepper to taste. You can also add a little rubbed sage to the broth if you like the flavor. Also add about 4 bay leaves. Boil chicken til tender. Remove bay leaves. Cut chicken into bite sized pieces. I use a 7 quart stew pot for this recipe.
Mix til dough forms:
2 Cups Self Rising Flour
1/2 Teaspoon Garlic Salt
3/4 Cup Milk
1/4 Cup Melted Butter
You may have to add a little more flour to get to correct consistency.
Return cut up chicken to broth. I add milk to the broth to make the pan about 3/4 full and return to a boil. Drop the dumplings by teaspoonful and boil til done...does not take very long...maybe 5 minutes. If you like a thicker broth, thicken with corn starch. You can also pat out teaspoon size scoops of dough into round discs if you want more uniform dumplings. The trick to non-gooey dumplings is to have that broth boiling before you drop the dumplings in.
Enjoy! Great comfort food. My (1st MIL) German MIL taught me to make these like this 30 years ago and I have not changed it since then! |