Chicken & Dumplings 16 Recipe

  • 1 whole chicken
  • 4 cups self-rising flour
  • 1 teaspoon salt
Cover chicken with water and boil until done.

Remove chicken and keep broth in pan.

Combine flour and 2 cups of broth. You might have to add some more broth. Make sure the mixture is not to runny or thick. The mixture needs to form a large ball. Put some flour on a piece of wax paper and dump mixture onto flour. You might want to work in batches. Coat out side of dough with flour before rolling it out with a rolling pin. Roll out the mixture to about 1/4 inch thickness. Cut in 1-1/2 inch squares.

Before adding dumplings make sure the broth has come to a boil and keeps boiling until you have added all the dumplings. Add salt to broth. It helps to shake the pan when you are adding dumplings. DO NOT MIX THEM WITH A FORK OR SPOON. After you have dropped in all the dumplings, turn your burner on low and cover with lid for about 30 minutes. Never stir the dumplings.

Debone chicken and add to top of dumplings. You can stir some right before serving.

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