Chicken and Dumplings is a long standing favorite that has all the flavor of Grandmas but not all the fat.
1 small chicken (1-1/2 pounds)
1-1/2 cup water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion
Dumplings (recipe follows)
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk
Disjoint chicken and remove skin; place in large pan.
Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Directions for making rolled dumplings:
Combine flour, baking powder, and salt. Cut in shortening. Add milk to make stiff dough. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares or diamonds.
Notes: To make a chicken pot pie, put mixture in a deep dish, cover with rolled pastry dough to fit, making several slashes in the top. The top crust would add calories to the total. You may add peas, carrots and/or mushrooms if you like.
Recipe makes 6 servings.
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