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Chicken and Rolled Dumplings

Chicken and Rolled Dumplings created by Red_Apple_Guy

Southern comfort classic.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Directions:

  • Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
  • Strain stock and de-fat or refrigerate for use later.
  • Remove chicken from bone and cut into bite-sized pieces.
  • For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
  • Add milk and mix with a fork until well mixed.
  • Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
  • To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.
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RECIPE MADE WITH LOVE BY

@Red_Apple_Guy
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@Red_Apple_Guy
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"Southern comfort classic."
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  1. adopt a greyhound
    Loved this recipe. It was so good and easy to do. I did let the dumplings sit out for a couple hours before putting into the pot. They took about 20 min. until I thought they were done. Added peas at the end for a wonderful meal.
    Reply
  2. Red_Apple_Guy
    Chicken and Rolled Dumplings Created by Red_Apple_Guy
    Reply
  3. Red_Apple_Guy
    Southern comfort classic.
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