THE BEST Chicken and Dumplings - Good Old Fashioned Southern Cooking

Описание: Video Title: THE BEST Chicken and Dumplings - Good Old Fashioned Southern Cooking
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Chicken & Dumplings
BOIL A YOUNG FRYER CHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
2 STALKS OF CELERY
1 ONION CHOPPED
Boil chicken with salt, pepper, bouillon, celery and onion with breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat & celery from broth. Strain if desired.
MAKE 2 BATCHS OF DUMPLINGS (RECIPE PG.32)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir carefully occasionally. Turn element down to lowest setting once all dumplings are in. Put a lid on pot for 10 minutes. Open and stir every 2-3 minutes to make sure dumplings do not stick to bottom of pot. Broth should thicken. If broth does not get thick enough add:
4 HEAPING TBSP. SELF-RISING FLOUR (WHITE-LILY)
1 CUP MILK
Mix the flour and milk very well with a whisk and add to broth. Add chicken and mix. Dumplings should change texture when finished cooking they will look flatter. It should be ready 15 minutes after adding dumplings.

Dumplings
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
3 TBSP. COLD SALTED BUTTER (IN THIN PIECES)
OR 1/8 CUP VEGETABLE SHORTENING
2/3 CUPS MILK (SOME USE BROTH BUT MAKES IT A
NOODLE TYPE OF DUMPLING)
To cook: Add dumplings to boiling chicken broth or cobbler fillings.
Dumplings will stick, turn temperature down to lowest
setting, cover and cook for 10-15 min. stirring frequently to
prevent sticking

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