Aunt Ethel'S Old Fashioned Chicken And Dumplings
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A home-kitchen version of aunt ethel's old fashioned chicken and dumplings, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 to 3 lb. chicken, cut up
- 1 onion, chopped
- 1/2 c. celery, chopped
- salt and pepper to taste
- 2 c. plain flour
- 2 large eggs
- 1/3 c. oil
- ice water (about 1 c.)
Method
Stir flour, eggs and oil together.
Then add a little ice water at a time, until mixture forms a ball.
Sprinkle ball with flour for easy handling and divide into 3 balls.
Roll each ball out on well-floured board, real thin.
Cut into 2-inch squares and drop in simmering broth where chicken was cooked.
Should have at least 2 quarts of broth.
Repeat with each ball, rolling thin, cutting into squares and dropping in broth.
Stir well and simmer about 10 minutes.
Add cut-up chicken.
If broth seems too thin, thicken with a little flour dissolved in water.
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