Recipe by Lixa_R
This is a very tasty and simple recipe that I got from my grandmother's 1920's cookbook. Everyone in my family raves about it and requests it, especially in the winter. Serve with mashed potatoes and a veggie.
- 4 lbs chicken
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 1⁄4 cup melted butter
- 2 cups flour
- 1 teaspoon salt
- 3 tablespoons shortening
- 4 teaspoons baking powder
- 3⁄4 cup milk
Directions See How It's Made
- Put chicken pieces in kettle.
- Cover with cold water.
- Bring to a boil.
- Let simmer until tender, about one hour.
- Add salt and pepper after about 30 min of cooking.
- Mix ¼ cup flour and ¼ cup melted butter into a smooth paste in a slightly larger (than 1 cup) bowl.
- Add some broth to flour/butter mixture, blend.
- Pour mixture into chicken broth and stir carefully to blend.
- Add dumplings.
- Cover tightly and simmer for about 20 minutes to half hour.
- DO NOT TAKE COVER OFF UNTIL FINISHED COOKING.
- When finished, remove dumplings and chicken to separate platter.
- Stir gravy, pour into gravy boat.
- Serve and enjoy!
- DUMPLINGS: Sift flour, salt and baking powder together.
- Rub in shortening with a knife or finger tips or pastry blender.
- Add milk to make a soft dough.
- These are dropped, a tablespoon at a time, on chicken or meat stews the last 15 to 20 minutes of cooking.
- The kettle must be covered closely and cover must not be removed during cooking.