Chicken And Dumplings

Submitted by Chris Fowler
Originally in the 1996 cookbook


1 fryer chicken or 6 chicken legs, cut and skinned
8 cups water
1 tsp salt
1 tbsp minced dried onion
4 carrots, sliced
1/2 tsp poultry seasoning (optional)


  1. Wash chicken. Place in a large pan and add water, salt, onion, carrots and seasoning. Bring to boil.
  2. Cover and simmer 45-60 minutes or until chicken is tender. Defat broth if needed.
  3. Drop dumplings by spoonfuls into boiling broth with chicken and vegetables.
  4. Reduce heat to medium. Cook 10 minutes, uncovered, and 10 minutes tightly covered.
  5. Remove from heat and serve.


2 cups white flour
1 tbsp baking powder
1 scant tsp salt
2-3 tbsp shortening
1 cup milk


  1. Fix flour, baking powder, and salt together.
  2. Cut shortening into dry mix.
  3. Stir in milk with a fork until dumplings are mixed

Makes 6-8 servings

Cooking dumplings in a pot with a tight-fitting lid is important for making light dumplings.

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