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Ingredients Home : Easy-Meals : Chicken and Dumplings
Chicken and Dumplings
EZ Southern Cooking
Helpful Tips:
The key to successful custard preparation is low heat: high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15 to 20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.
The Details:
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1 chicken, cut into quarters
1 tablespoon poultry seasoning
2 cups flour
3 tablespoons baking powder
1 cup whole milk
2 teaspoons lard or vegetable shortening
1 egg, beaten
1 teaspoon salt
Place chicken in a large Dutch oven. Add chicken seasoning and enough water to cover chicken with at least 2 inches of water. Bring to a rolling boil, then reduce heat and simmer, covered, until meat can easily be removed from bones. Remove chicken, leaving liquid in pot.
Remove meat from chicken and place meat back into pot. Bring back to a boil.
Mix remaining ingredients to form a dough and spoon into boiling chicken pot liquid.
Cover pot and simmer until dumplings are cooked, about 10 to 15 minutes
(Added: 2-Mar-2008)
Helpful Tips:
Vinegar brought to a boil in a new frying pan will prevent food from sticking.
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