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Old May 29th 09, 02:00 PM posted to misc.consumers.frugal-living
Evelyn Evelyn is offline
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First recorded activity by BargainBanter: Nov 2008
Posts: 126
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Hi Vic, I found this one on Cooks.com. They had quite a few recipes for
the dish.


Chicken and Dumplings

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the
chicken is tender, 30 minutes or more. Remove the chicken and set it aside.
When cool enough to handle, skin and bone the chicken and shred or cut it
into bite sized pieces. If desired, skim the chicken fat off the surface of
the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter
until it is the size of very small peas and distributed throughout the dry
ingredients. Add the water and knead 8 to 10 times. If the dough seems too
sticky, add a little more flour. Roll the dough out to 1/8-inch thickness
and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the
dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes
or until the dumplings are cooked. Overcooking will cause the dumplings to
fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and
dumplings over the chicken.

Serving Size: 6


--

Evelyn

The fool thinks he has won a battle when he bullies with harsh speech, but
knowing how to be forbearing alone makes one victorious.
Samyutta Nikaya I, 163


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Old May 29th 09, 02:58 PM posted to misc.consumers.frugal-living
Vic Smith Vic Smith is offline
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First recorded activity by BargainBanter: Jul 2006
Posts: 671
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On Fri, 29 May 2009 09:00:54 -0400, "Evelyn"
wrote:

Thanks, Evelyn.

--Vic

Hi Vic, I found this one on Cooks.com. They had quite a few recipes for
the dish.


Chicken and Dumplings

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the
chicken is tender, 30 minutes or more. Remove the chicken and set it aside.
When cool enough to handle, skin and bone the chicken and shred or cut it
into bite sized pieces. If desired, skim the chicken fat off the surface of
the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter
until it is the size of very small peas and distributed throughout the dry
ingredients. Add the water and knead 8 to 10 times. If the dough seems too
sticky, add a little more flour. Roll the dough out to 1/8-inch thickness
and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the
dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes
or until the dumplings are cooked. Overcooking will cause the dumplings to
fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and
dumplings over the chicken.

Serving Size: 6




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