Chicken & Dumplings 6 1/2 c ups Water Divided 4 (8 Oz.) Chicken Breast Halves 1 1/2 c Sliced Mushrooms 3/4 cup Diced Carrots 2 tb Chopped Onion 3/4 ts Poultry Seasoning 1/2 ts Salt 1/2 ts Pepper 1 ts Lemon Juice 4 Drops Hot Sauce 1 cloves Garlic Minced 1 1/4 cups + 2 T. Flour, Divided 1 ts Baking Powder 1/2 cup Skim Milk Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.

Meat

Poultry

Breads

Fish

Soups

Cakes

Pies

Biscuits

Potatoes

Puddings

Buns

Desserts

Miscellaneous

Vegetables

Main

Recipe Message Board

Grandma's English Poultry Recipes