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MRS. COOKIN GOOD'S CHICKEN 'N DUMPLINGS Chicken Recipe: 1 (3 1/2 to 4 lb.) Cookin Good chicken 1 c. celery, chopped 1 large onion, diced 1 carrot, sliced thin 2 tsp. salt 1/2 tsp. pepper 2 Tbsp. parsley flakes 4 large potatoes, quartered In a large covered Dutch oven combine all ingredients, except potatoes. Bring to a boil, then simmer, covered, 1 to 1 1/2 hours or until chicken is fork-tender. Remove chicken and one cup of broth to cool for Dumpling Recipe. Add pota- toes. Cook in broth 20 minutes. Prepare dumplings while potatoes are cooking, using Dumpling Recipe (follows). Drop dumplings into rapid boiling chicken broth and cover. Cook 20 minutes or until dumplings are firm. Shake pot often so dumplings will not stick together. While dumplings are cook- ing, remove chicken from bones. Discard skin and bones. To serve, pour broth, dumplings and potatoes over cooked chicken. Dumpling Recipe: 2 c. all-purpose flour, sifted 1 tsp. salt 4 Tbsp. Crisco shortening 3/4 to 1 c. cooled chicken broth Sift dry ingredients together. Cut in shortening, using two knives or a pastry blender until the mixture resembles coarse corn meal. Gradually with a fork stir in enough cooled chicken broth to make a soft dough. Knead two minutes or until all of the flour is mixed into dough. Turn dough onto a floured surface. With a floured rolling pin roll dough to about 1/8-inch thickness. Cut into 4 x 4-inch squares. Continue with recipe. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |