Chicken and Dumplings

Actually around here we call it "Chicken and Ducklings." The first time I made these the boys had asked what I was making and I told them "Chicken and Dumplings" but they heard "ducklings." So that is what they call them.

It's cold here. Really cold. We had a blizzard and about 11 inches of snow so we've been inside and I've been making all sorts of warm, comfort foods and drinking hot chocolate. I thought last night would be a good night for Chicken and Dumplings.

Chicken and Dumplings are a pretty controversial meal. (Well, actually just the dumplings). Flat, noodle- dumplings or large biscuit-like dumplings. I'm not sure which is the best (I've only had the flat ones). In fact, I had never had them until I met my man. His great grandmother made them. I had only been to her house a couple of times before she passed away and both times she had chicken and dumplings on the stove. If she knew someone was coming then she had it cooking. She passed away last year and the family handed out the recipe at her funeral. So it has become a winter staple in our house. The boys actually eat it and my man loves it, so this is a good thing!



Here is the recipe, adapted from my man's great grandmother.

Chicken and Dumplings

Whole Chicken (about 3 lbs)
1 large egg
1/8 cup water
1/2 tsp. salt
1 cup flour
1 Tbsp. butter
1/2 cup evaporated milk

Boil the chicken in a large pot for one hour. Take the chicken out and keep the broth simmering on the stove. Pick the chicken from the bone.
Beat egg, water and salt. Mix in 1 cup of flour. Knead dough and roll out on flour covered board until thin. Cut into strips, tear apart and put in broth. Add butter, evaporated milk, chicken and salt and pepper. Let simmer until dumplings are cooked through (they should float to the top of the broth once they are cooked). Enjoy!