| Chicken and Dumplings are served at almost every
meal at The Blue Willow Inn Restaurant and has become a favorite of our guests. It takes a
few minutes to prepare, but you can’t beat this on a winter night. With crackers or
toast this is a complete meal. 1 ¾
pound broiler-fryer chicken
2 quarts water
½ cup melted butter
2 teaspoons black pepper
1 teaspoon salt
2 cups self-rising flour
¼ cup shortening
¼ cup cold water
 In a stockpot combine water and chicken.
Cook over medium-high heat until done (about one hour).
Remove chicken from pot reserving chicken broth.
Cool chicken in cold water. Remove bones, skin, and fat.
Cut chicken into bite size pieces.
In mixing bowl combine flour and salt
Cut in shortening until batter is coarse.
Add water and mix well with your hands.
Bring chicken broth back to a slow boil. Do not rapidly boil.
With floured hands pinch quarter size pieces of flour and drop into chicken
broth.
Gently stir after adding several pinches.
Repeat until you have used all the dumpling mix. Stir gently.
Add butter and black pepper. Stir gently.
Allow to simmer 8-10 minutes.
Slowly stir in chicken.
Serve in soup bowls.
Billie and Louis Van Dyke
Blue Willow Inn
Social Circle, Georgia
|
Chicken and Dumplings