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Old-Fashioned Chicken and Dumplings


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 Reviews:  4   Viewing: 1 - 4  
Rating: 5
by: Rick, NY Reviewed: 02/11/2013
Need some clarifying please:
Made this last night and was so incredibly pleased. Had never attempted C&D on my own, but had assisted my mom a few years ago. This tasted really delicious, everything I remembered it was supposed to taste like. My confusion: my dumplings mostly fell apart, disintegrated really. Was it because I didn't work the dough enough? Or maybe the chicken and everything else needs to be in the pot when you add the dumplings. Then you would just scoop them off the top?
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Rating: 5
by: Susan Reviewed: 02/07/2013
Just like Nanny's!
This looks just like the recipe I have from my grandmother. Unfortuantely, she left out the same thing this one does... May sound stupid on my part, BUT... you "bring the stock to a boil and add the dumplings then cover for 20 minutes." Do you leave it on the heat boiling for 20 minutes? Or do you take it off the heat and just let it cook/steam for 20 minutes? I am guessing you remove it from the heat, but it doesn't say that... Thanks!
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Rating: 5
by: Susan Reviewed: 02/07/2013
Same that my grandmother made with a few changes
On Sundays during the summer, when I was there down on her Arkansas farm, she'd go out and butcher a chicken that wasn't laying any more. That was the first change in this recipe.
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Rating: 5
by: John, IA Reviewed: 07/05/2010
Just Like Mother Used to Make!
I don't have to make this to tell you how good it is. I, too, grew up eating this dish. The difference is that we always canned 50 or 60 chickens every summer, and used canned chicken. A quart jar held one chicken, and a half-gallon jar held two. Dumplings were made with milk when buttermilk was not available. Sometimes baking powder biscuits were substituted for the dumplings, and the dish was baked in the oven until the biscuits were brown.
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 Reviews:  4   Viewing: 1 - 4  
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