spankysmama	Posted 10:36 pm, 08/11/2008
I did make that sound a little confusing - it was a senior moment LOL It means to boil as much chicken as you would like - I like a lot of chicken so I boil a large pack of thighs or a whole chicken. Then I should have said on the next line: Sprinkle the FOLLOWING on TOP of the water. My last brain cell seizures frequently!!!! Thanks for catching that.

sbell58	Posted 7:48 pm, 08/11/2008
spankysmama what does your recipe mean -Boil large amount of chicken in water,sprinkle onto of water

spankysmama

Posted 9:18 pm, 08/10/2008

spankysmama (view profile)
Posted 9:05 pm, 12/22/2007

Mama's Chicken & Dumplings

Boil large amount of chicken in water, sprinkle onto of water
Chicken Seasoning - I completely cover the water
Garlic Powder - again cover the water
Onion Powder - again cover the water
1 Tsp. Ground Sage
Salt & Pepper to taste
Cook these ingredients on medium to low heat so meat will be tender
Remove chicken to cool and debone

Combine:
1 1/2 Cup Self-Rising Flour
3/4 Tsp Salt
3 Rounded TBSP Crisco
Mix these ingredients until consistency of cornmeal
3/4 Cup Evap. Milk
(If you like a lot of dumplings - double)
Let this mixture sit for about 5-8 minutes to slightly rise.

Drop teaspoon size ball of flour mixture into simmering water - not boiling.

Cook on one side then turn over to cook other side. When done, remove from pot and repeat with remaining batter.

When chicken is deboned and dumplings are finished cooking, return everything to pot and stir gently.

Enjoy

Bushman

Posted 11:52 am, 08/10/2008

Here is a old recipe but a good one

Chicken with Drop Dumplings
1 stewing chicken, about 5 pounds
2 tablespoons butter
2 tablespoons olive oil
4 cups water
1 rib celery, diced
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
1 teaspoon dried parsley leaves
1 bay leaf
1 teaspoon seasoned salt
1/2 teaspoon pepper
3 tablespoons flour
Dumplings
1 cup sifted self rising flour
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1 tablespoon shortening
1 egg
3 tablespoons milk
In a Dutch oven or stock pot over medium heat,
brown chicken on all sides in butter and olive oil mixture.
Add water, celery, onion, garlic, thyme, parsley, bay leaf, salt, and pepper.
Cover and bring to a boil; simmer for 2 to 3 hours, or until chicken is tender.
Remove chicken; remove meat from bones and return meat to pot.
Put flour in a cup; blend in enough cold water to make a smooth paste.
Stir flour paste into hot stew, stirring until thickened.
Prepare dumpling batter,
Combine flour, poultry seasoning and salt.
Cut shortening into flour mixture.
In a separate bowl, whisk together egg and milk;
add to dry mixture and stir with fork until well blended.
Drop dumplings by teaspoonfuls onto chicken pieces.
Cover and steam for 10 minutes, or until dumplings are fluffy and done inside

wilkesone

Posted 12:24 pm, 08/09/2008

In the 70's there was a restaurant on the right side of the street coming
down to the bottom of 2nd Street hill in North Wilkesboro (Captain's Hut?), at the bottom and going into town (down past the light where Wendy's is now). Every Thursday they would have Chicken & Dumplings. My friend and I would go there every Thursday to eat lunch. That has to be one of the best meals I've ever eaten to this day. Many times I've wished I had this recipe for Chicken & Dumplings--no other recipe of this type even comes close!!! And that's the truth! Surely, someone in Wilkes County still has this recipe--it was too good for others not to still be making it.