Belly Rubbin, Lip Smackin Food

The Chickens are Crowing....

 

                     



 Lip Smackin
          Good Eating

Chicken & Dumplins

 

 

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons light salad oil
1/2 teaspoon dried parsley

 

Note:  This is a smaller recipe and you may want to double the recipe for a family gathering, but make sure you adjust the size of your pan and broth amounts.

 

Mix the flour, baking powder and salt.  Mix the milk and oil together and add to the flour, but don't overmix.  Stir only until the dry ingredients are wet.    Any more will toughen the dough.

 

Let the dough set on the counter for about 8 minutes.  Use a tablespoon to scoop out the dough and drop in lightly boiling broth (makes about 6 to 8 dumplings).  Add the dried parsley to the pot.  Cover with a lid and simmer for about 15 minutes.  DO NOT LIFT THE LID.  Lifting the lid makes these tough and not cooked through.  Use a glass lid to keep yourself from lifting the lid.  The dough sitting on the counter plus the steam and boiling action cooks these dumplings to the correct light and puffy texture.

 

To get broth, boil pieces of chicken with a rough cut medium size onion, and two finely chopped celery stalks and 1/2 teaspoon salt and 1 teaspoon of poultry seasoning and 1/2 teaspoon black pepper. Take the chicken from the bone and add to the broth...I use about 4 inches of broth.   Note:  This recipe is one using lower sodium content and may taste rather bland to you, so you may need to adjust the salt and pepper or add poultry seasoning to the broth before bringing the broth to boiling and then adding raw dumplings.  Cook as shown above.

 

 

Little chick says his mama makes good chicken and dumplins!

 

 

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