I'm sitting here slurping down this Chicken and Dumplings dish, oh my, it's sooooo good! Believe it or not Loretta Lynn has a book full of recipes that she and her family have used over the years. She originally was putting these recipes down on paper for her kids to use when someone suggested she make a book out of it. So glad she did! Anyway... here's the recipe!
l large fat hen, skinned
3 garlic cloves, crushed
salt and pepper
Dumplings:
3 cups self-rising flour
1 tsp salt
1 cup water
1 egg beaten
6 to 8 cups of chicken broth
1/2 cup cream
1 tablespoon cornstarch (optional)
In a large pot boil the hen with the garlic in water for 2 hours. Add additional water as needed. Drain the hen, reserving broth. Cut into pieces and discard the bones.
For the dumplings, in a large bowl, sift together the flour and salt. Gradually add the water. Stir in the egg. Knead the dough thoroughly and roll out onto floured surface. Cut into strips. Bring the chicken broth to a boil and drop the dough into the boiling broth. Cover and simmer about 10 minutes. Add the cream and chicken pieces and simmer for 5 to 10 minutes longer. Add 1 tablespoon of cornstarch to thicken if needed.
My DD used already skinned and deboned chicken breasts. She made the dumplings bite size triangle shapes. Oh man... so delicious!
I'll have to take a picture, but it will take a while to download.
l large fat hen, skinned
3 garlic cloves, crushed
salt and pepper
Dumplings:
3 cups self-rising flour
1 tsp salt
1 cup water
1 egg beaten
6 to 8 cups of chicken broth
1/2 cup cream
1 tablespoon cornstarch (optional)
In a large pot boil the hen with the garlic in water for 2 hours. Add additional water as needed. Drain the hen, reserving broth. Cut into pieces and discard the bones.
For the dumplings, in a large bowl, sift together the flour and salt. Gradually add the water. Stir in the egg. Knead the dough thoroughly and roll out onto floured surface. Cut into strips. Bring the chicken broth to a boil and drop the dough into the boiling broth. Cover and simmer about 10 minutes. Add the cream and chicken pieces and simmer for 5 to 10 minutes longer. Add 1 tablespoon of cornstarch to thicken if needed.
My DD used already skinned and deboned chicken breasts. She made the dumplings bite size triangle shapes. Oh man... so delicious!
I'll have to take a picture, but it will take a while to download.
