A few weeks ago...We butchered 6 of our chickens. Tonight was the first time that we used one of them. It was really good. We had chicken and dumplings tonight.
CHICKEN AND DUMPLINGS
4 chicken breasts with skin removed
4 chicken breasts with skin removed
1 (10 oz.) pkg. frozen mixed vegetables
DUMPLINGS:
2 c. all-purpose flour
DUMPLINGS:
2 c. all-purpose flour
1/2 tsp. salt
4 tsp. baking powder
3 tbsp. Crisco
3/4 c. milk
Add enough water to cover chicken breast and boil until tender. If you like the taste of garlic, add 1 tablespoon Lawry's garlic salt to water. Reserve broth. Remove chicken, allow to cool enough to handle and remove chicken off bones. Cut into bite size pieces. Return chicken pieces to broth; add vegetables and bring to soft boil.
To make dumplings, sift together flour, salt, and baking powder. Cut Crisco into flour mixture using pastry blender or table knife until it resembles coarse cornmeal. Add milk to make soft dough. Drop by tablespoon into hot chicken broth mixture. Cover and continue to cook for 15-20 minutes. Do not remove lid until dumplings are done.
Add enough water to cover chicken breast and boil until tender. If you like the taste of garlic, add 1 tablespoon Lawry's garlic salt to water. Reserve broth. Remove chicken, allow to cool enough to handle and remove chicken off bones. Cut into bite size pieces. Return chicken pieces to broth; add vegetables and bring to soft boil.
To make dumplings, sift together flour, salt, and baking powder. Cut Crisco into flour mixture using pastry blender or table knife until it resembles coarse cornmeal. Add milk to make soft dough. Drop by tablespoon into hot chicken broth mixture. Cover and continue to cook for 15-20 minutes. Do not remove lid until dumplings are done.
