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| I love these.. with very peppery dumplings... |
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| 2 |
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whole chicken cut up |
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salt and pepper to taste |
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biscuit dough (if you don't make dough you can use pilsbury buttermilk biscuits in frozen dept of store) |
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| 1 cup |
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sweet milk |
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pad butter |
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| Season chicken with salt and pepper and bring to boil, reduce heat and let simmer all morning till done... remove from heat and take chicken from broth and set aside to cool. Remove all chicken from bones and take out fat and skin and feed to dogs. Break chicken into small bite size peices. Return chicken to pot. Make up biscuit dough and add pepper to it to make it nice and peppery to taste. Bring chicken and broth to rolling boil and add dollops of dough (1/2 teaspoon size) to broth... it will sink then raise again... add new dumplings to areas where they have had time to scald moving around the pot to keep fresh ones from touching fresh ones. When all the dough is in pan... cover and reduce heat to simmer for 30 - 45 minutes on med heat until a pinched dumpling is like a biscuit on the outside but denser and a tad darker in center. May add 1 cup milk or a tad of butter to broth to thicken and make it richer. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
To make chicken and pastry just roll out your dough (don't pepper dough) and cut into stips and make the dough more short... by 1/3 increase of lard. Leave strips of dough floury. Drop into rolling broth same as with dumplings.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |