Thursday, October 28, 2010

Chicken 'n' dumplings

This really needs no introduction. It's a recipe that's been running around in my family for quite a while. Something that we love to eat as the fall and winter approaches. So, take an afternoon off and make something good over the weekend for your family.

Chicken & Dumplings

1 - large Chicken
2 Quarts Chicken stock
1 - Can of cream of Chicken Soup
6 tbsp of butter.
salt/pepper to taste.

2 hard boilded eggs
1/3 cup of shortening
2/3 cup of milk
1 1/2- 2 cups all purpose flour

place flour in large bowl, add shortening and milk. Stir until moistened add more flour if needed to make a soft dough.

Directions: Boil chicken until tender. Remove from bone and cut into small pieces. Save the liquid for stock. If necessary add enough water to stock to make 2 quarts. Add soup,
butter, salt and pepper into boiling chicken stock. Boil 2-3 mins stiring gently. Fold in chicken and eggs. Simmer for 20-30 mins.

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