Tim Mcgraw's Chicken and Dumplings
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 small chicken
- water
- 1 pinch salt
- 2 cups all-purpose flour
- 3 tablespoons Butter Flavor Crisco
- 1⁄2 cup buttermilk
- 1 egg
Directions
- Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
- Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
- Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
- Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
- Allow the dumplings to thicken the broth until it is a creamy consistency.
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