Thursday, May 3, 2012

Will the Canned Ones Do?

When I told Memaw that Chicken and Dumplings were the next on the list to be published, she said she buys it in a can these days. For sure that is better than the Picadilly's version. But here is the Just Plain Cooking version:

Chicken and Dumplings (Memaw's)

1 large fryer (cut up)
1 medium onion (chopped)
2 ribs of celery (chopped)
Salt and pepper
Water to cover chicken

Place cut-up chicken in a large stewpot with onions and celery. Cover with water and bring to a boil. Lower heat to simmer. Cook until meat is tender. Salt and pepper to taste. Remove chicken from juice. Add more water, if necessary.


1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon pepper

Heat chicken juice.

Combine flour, salt, and pepper in a mixing bowl. Add hot juice until all flour is moist and forms into a ball. Roll out dough to 1/8 inch thick.. Cut into strips. Drop dough strips into boiling chicken juice. Lower heat. Cook about 10 minutes with cover on pot. Add chicken and simmer 5 minutes more.

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