Aunt Edith’s Chicken ‘N Dumplings

Recipe from Aunt Edith, best dumplin’ maker ever…

  • Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
  • 2 Bouillon Cubes
  • 3 cups Gold Medal Self-Rising Flour
  • 2 Quarts plus 3/4 c. Broth
  • 3/4 cups milk
  • few drops yellow food coloring, if desired
  1. (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
  2. Cook chicken with bouillon cubes. Salt to taste.
  3. Remove chicken from bone. Strain broth.
  4. Heat 2 quarts of the broth. Add food coloring.
  5. In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
  6. Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
  7. Pepper good and add chicken.
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