Chicken and Dumplings – a delicious recipe with fryer, salt, pepper, butter, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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1
Boil the fryer until bone can be removed.Or may use skinless boneless pieces of chicken of your choice.
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2
Salt and pepper to taste.
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3
Add one stick of butter to the chicken stock.
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4
If you are using the whole fryer, return to stock after deboning.
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5
If you want more stock use chicken broth.
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6
In mixing bowl mix the 31/2C of flour,1 teaspoon of salt, add enough of the cold tap water to make a biscuit type dough.
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7
Roll out as for pie crust on floured plastic wrap, or foil.
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8
Cut in strips about one inch pieces and drop into boiling pot of chicken.
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9
Boil 5 more minutes after the last dumpling has been added.
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10
You may add a little milk if you want a more creamy stock.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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