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Chicken Dumplings
Hazel's Hot Dish Recipe of the Week
Chicken Dumplings

3 ½ pound fryer

2 quarts water

2 tablespoons chicken granules

1 teaspoon salt

1 teaspoon pepper

Boil fryer in a covered pot until tender in 2 quarts water with teaspoon of salt for about an hour. Remove chicken and allow to cool. Strain broth and return to pot. Debone and skin chicken. Cut into bite-size pieces. Add chicken, granules and pepper.

Dumplings:

1 cups self-rising flour

1/4 cup vegetable shortening

3/4 cup buttermilk

3/4 stick butter

Sift flour into a large bowl. Add shortening and mix by hands into flour. Add buttermilk. Mix and stir in a circular motion until moistened. Roll out 1/3 of dough on a floured surface. Cut dough in strips.

Bring chicken/broth to a boil. Add butter. Drop strips one at a time on top. Reduce heat to medium-low. Shake the pot but do not stir. Roll out remaining dough (should be two more balls of dough) and drop strips into the boiling broth and chicken. Push strips down into chicken. Cook 10 minutes.
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