Science Forums 2

[Pyrotex]

Old Fashioned Chicken and Dumplings

Ingredients:
2 of those large waxy cardboard containers of chicken broth
2 cups water
2 cans (4 oz ? each*) of chicken, mixed light and dark
2 stalks of celery, finely chopped
2 cloves of garlic, finely chopped
1/4 cup finely chopped onion
1 tsp ground sage

5 cups of flour
1 cup of Crisco (vegetable shortening)
2 tsp salt
1 cup and 1/3 cup of ice-cold water

Start the chicken broth (+ 2 cups water) heating in a large soup pot.
Add the chicken, sage and veggie ingredients
When boiling starts, reduce to a slow simmer.

Combine flour, salt and Crisco with a pastry cutter (you REALLY need one of these or the dough won't turn out right!)
When flour is a uniform crumbly mixture, add cold water 1/3 cup at a time and knead together. Do this quickly and do not let the dough get warm.

Divide dough into two balls. Follow directions for each ball separately.

Roll out ball of dough on flour covered surface. As the dough flattens, drizzle more flour on each side to prevent stickiness.
Roll out to 1/8 inch thick or less.
The thinner the dough, the better the dumplings!
Use a knife to cut sheet of dough into 1-inch squares.
Make sure all these dumplings are coated in flour.
Drop dumplings into simmering broth a few at a time while stirring constantly.

When all dumplings are in the broth, add another
1 tsp salt
1/2 tsp finely ground black pepper
or to taste.

Simmer for 30 to 45 minutes, stirring thoroughly every 5 minutes.
Add water 1/4 cup at a time if dumplings threaten to get too thick.

Serve immediately in large bowls with side of green veggie.
[My favorite is a can of small green peas with the teensy onions and mushrooms.]

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*same size can as 'wet' cat food comes in.
Of course, you can use left-over cooked chicken.
Of course, you can use as much as you want, really.