Chicken & Dumplings
Cheri Clotiaux Stringer (originally from ?????????)
Yield: 8 servings
Comments/Memories
1 (3-4 lb.) hen, cooked and deboned
2 cups flour
1 teaspoon salt
1/2 cup shortening (I use butter-flavored Crisco)
1/2 to 1 cup ice water
2 cups chicken broth
2 cups milk
1/2 cup butter
Salt and pepper to taste
~Blend flour, salt and shortening until mixture resembles corn meal. Slowly add ice water until it makes a dough. Roll dough thinly on a floured board and cut into strips. In a Dutch oven, add equal amounts of broth and milk.
~Add butter, salt and pepper. Bring to a slow boil, lower heat and simmer. Add one strip of dough at a time to this liquid. Do not stir. Push down with a spoon. Cook for 15 minutes, then add meat carefully.
Yield: 8 servings
Comments/Memories
1 (3-4 lb.) hen, cooked and deboned
2 cups flour
1 teaspoon salt
1/2 cup shortening (I use butter-flavored Crisco)
1/2 to 1 cup ice water
2 cups chicken broth
2 cups milk
1/2 cup butter
Salt and pepper to taste
~Blend flour, salt and shortening until mixture resembles corn meal. Slowly add ice water until it makes a dough. Roll dough thinly on a floured board and cut into strips. In a Dutch oven, add equal amounts of broth and milk.
~Add butter, salt and pepper. Bring to a slow boil, lower heat and simmer. Add one strip of dough at a time to this liquid. Do not stir. Push down with a spoon. Cook for 15 minutes, then add meat carefully.