Submitted by: Cathy Drummond, Public Funds Sales Representative
The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes
INGREDIENTS:
- 1 fryer, cut in pieces or 2 chicken breasts and 5 thighs with skin on
- Better than Bouillon Chicken Base to taste
- 1 onion chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 2 garlic cloves minced
- Water
- 3 cups all-purpose flour, sifted
- 1 tsp. baking powder
- 1 tsp. salt
- 4 Tbsp. Crisco, solid
- 3 eggs
- ½ cup ice water
DIRECTIONS:
- Combine chicken, chicken base, onion, carrots, celery, and garlic in a large pot. Cover the ingredients with water. Bring to a boil.
- Reduce heat to a simmer and cook until the chicken is tender.
- To make the dumplings, mix together flour, baking powder, salt. Cut in the Crisco with a pastry cutter. Blend in eggs and ice water.
- Mix to produce a soft sticky dough. Place dough on floured surface and knead until it sticks together. Roll out to ¼" thickness. Cut into 1” strips. Then cut into 18" x 1" pieces.
- After the chicken is cooked, remove the chicken from the broth. Season broth with additional chicken base, salt, and pepper as needed.
- Drop pieces of dough in simmering broth one at a time.
- Simmer for 12 – 15 minutes.
- Debone the chicken and add it back to the pot.