Chicken and Dumplings

Kay Shirey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • Chicken or hen
  • 2 cups self-rising flour
  • 1 1/2 cup milk
  • Salt and pepper to taste

Simmer chicken until tender in enough water to keep covered. Add salt and pepper to taste (approximately 1 1/2 teaspoons salt and 1/2 teaspoons pepper). Remove chicken from broth, debone.

Combine flour and enough milk to make a stiff dough. Shape mixture into a ball and roll to a thickness of 1/8 inch on a lightly floured board. Cut 1 to 1 1/2 inch strips. Drop into rapidly boiling broth: if there is not enough broth add hot water. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover and add 1 cup whole milk and bring back to a simmer. Add chicken and remove from heat. Note: For a more tender dumpling you may cut 1/3 cup of shortening into flour.


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