1 (3 to 4 lb) hen, cooked & deboned
1 (i used 4 thighs for just us)
2 cup flour
1 tsp salt
1/2 cup shortening
1/2 to 1 cup cold water
2 cup chicken broth
2 cup milk
1/2 cup butter
1 salt & pepper to taste
Directions
These are my directions on how to put together: Boil chicken in
seasoned water, I added 1/2 tsp garlic powder, some liquid
smoke..just a dribble, and salt and pepper and boiled the chicken
till tender...about an hour. Scoop chicken out and drain, then take
and discard skin...put in freezer to cool while you make dumplins. To
the chicken water, pour in one can or so of evaporated milk...skip
the butter, enough fat from the chicken...let simmer while you make
the dough. put flour and shortening with a dash of baking powder in
large bowl and cut together till crumbly. I used my large whisk since
I've lost my pastry cutter many moons ago...then add just enough cold
water as you need it for a nice soft, non sticky dough. Roll out on
floured surface and roll into thin sheet(s). Cut with sharp knife
into squares. Get your soup boiling and drop the squares in one at a
time...DON'T STIR after adding dumplins..just press. em down a little
and keep adding em in. Let slow boil for about 20 mins.. add the
chicken that you've chopped while the dumplins was cooking...and
EAT!!! Hubby doesn't like garlic, but he sure scarfed these down in
no time!!! You can add veggies now and then..my daughter always liked
this recipe with chopped broccoli..go figure!
Submitted By MICHAEL GROSZ On 06-26-94 Submitted By
RFLAN@OMNI.VOICENET.COM (RON FLANNERY) On WED, 22 MAR 95 181540 GMT
Servings: 2 servings
Chicken & Dumplins (Grosz) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into ancient history, in truth as far into history as early Egypt, and potentially, even further back. However, mostly, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans 25BC a man called Apicius created some documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times made use of many different aromatic flavors, including a few you will know for example bay, mint and asafoetida. During the succeeding few centuries, the rich families of the West tried to serve up the most extravagent meals, and because of this the best chefs and their recipe collections were much in demand. Even so, it was during the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the time we get to the twentieth century, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Chicken & Dumplins (Grosz) recipe.
