Chicken and Dumplings

By Sue Anne
May 19, 2011
2 Comments
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Author Notes: This is a family favorite of ours.Sue Anne

Makes: 16 servings

  • 1 Whole Chicken
  • 6 cups flour
  • 1 1/2 cups Self-Rising Flour
  • 3/4 cup Shortening
  • 3 cups Whole Milk
  1. Rinse chicken and place in a 10 quart pot.
  2. Fill pot with water and bring to a boil.
  3. Cook until chicken reaches internal temperature of 165 degrees F.
  4. Remove chicken from the broth and de-bone and then return chicken to the broth.
  5. In a mixing bowl, add flour, self-rising flour, shortening and milk. Mix and knead dough.
  6. Roll out dough, adding flour as needed. Cut into 2" X 2" squares.
  7. Bring chicken and broth to a rolling boil.
  8. Place squares individually into broth and chicken, then boil for 20 minutes, stirring occasionally.

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