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PICKLES' CHICKEN AND DUMPLINGS 5 chicken thigh quarters 3 qt. water salt to taste self-rising flour (to accommodate 1 1/2 c. broth) Cut chicken thighs up and cover with 3 quarts water. Cook until tender. Debone chicken, discarding the skin and the fat. Cut the lean chicken into small pieces. Reserve 1 1/2 cups chicken broth and let it get milk warm. Sift enough self-rising flour in large bowl, in the shape of a heap, then making a hole in the center to accommo- date the broth. Gradually add the broth and mix the flour in gradually until the dough is stiff enough to roll out. Roll out real thin; cut into narrow strips about 1-inch wide. Bring the remaining chicken broth to a boil. Add a layer of chicken, then lay the strips of dough across your hand, pinching a piece of dough off about 2 or 3-inches long and drop for your dump- lings. Cover and cook on medium heat for 5 minutes. Uncover and put another layer of chicken in pot. Take a potato masher and hold down the previous layer of dumplings and add another layer of dumplings; cover and let dumplings cook for 5 minutes. Repeat layers of chicken and dumplings. Serve and enjoy. Tried and true 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. |