OLD-FASHIONED CHICKEN AND DUMPLINGS
This
home-made chicken and dumplings recipe has been handed down from generation to
generation and is reminiscent of the old-fashioned flavors of grandma's
cooking.
Ingredients
- 1 cup milk
- 1/2 tsp baking powder
- 2 quarts chicken broth
- 2 cups all-purpose flour
- 2 tbsp cold salted butter, cubed
- 3 cups chicken, cooked and shredded
Instructions
First, Preheat
the oven to 350F.
Then, Spray
a baking sheet with a nonstick cooking spray.
Pour some
olive oil over the chicken and season with salt and pepper.
Bake for about
45 minutes.
Once the
chicken is cooked, shred it with two forks.
Pour 2
liters of chicken stock or broth into a large saucepan and start heating on the
top of the stove while preparing the ravioli.
In a medium
bowl, mix flour and baking powder. Then add the butter in cubes.
Combine with
your fingers, a fork or a cookie cutter.
Pour the
milk. Mix everything together.
Sprinkle
your counter with a generous amount of flour. Place the dumpling dough on the
counter and sprinkle with flour.
Using a
rolling pin, spread the dough about 1/4 "thick.
Be sure to
add flour as needed to prevent it from sticking under or on your rolling pin.
Using a
knife or pizza cutter, start cutting your meatballs into squares.
Sprinkle the
meatballs with a little more flour. The extra flour will keep them from
sticking, but will also thicken your chicken broth when you add them to the
pot.
Bring the
chicken broth to a boil. Add the shredded chicken and stir.
Start adding
pellets one at a time so they do not stick together. Stir frequently while
adding them.
Let the
meatballs bake for about 15-20 minutes. You should notice that your broth
begins to thicken (because of the extra flour) and that your meatballs begin to
sink a little in the bottom, as they absorb the broth. Go out and taste it.
There should be no more pasty taste. Happy Cooking Time.
