Chicken and Dumplings
This can be made very frugally with a few backs and necks.
10 lbs Chicken leg quarters,
The more chicken you boil, the better the broth.
6 eggs
flour
salt & pepper
Okay, first of all, put the chicken into a large stockpot. Salt and pepper it generously. Boil the chicken for at least an hour, until the chicken is ready to fall off the bones. Take the chicken from the broth, and put it in the refrigerator until it’s cool enough to handle. Keep the broth simmering.
Next, crack six eggs into a large bowl and beat well with a fork. Add some salt and pepper. Start adding flour half a cup at a time until the dough becomes stiff, hard to mix, and a bit dry. Bring the broth back to a full boil, then begin dropping dough by teaspoonfuls into the broth. Allow them to boil about 20-30 minutes until they are cooked through when you cut them. It won’t hurt them to cook them a little longer. Meanwhile, de-bone the chicken and add back as much chicken as you’d like to the broth. Save the rest for another meal.
Serve this up on a bed of mashed potatoes and enjoy!
Laura of Harvest Lane Cottage 
Thank you! I’ve been wanting a good chicken and dumpling recipe. I look forward to trying this. 🙂
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To make it “lower” fat, plan ahead. The day before you want to eat it, boil all the chicken and remove, then place the broth in the refrigerator to cool overnight and skim off the 1/2 inch layer of grease that coagulates on the top. Reheat and follow the rest of the instructions. You could also add carrots, celery, onions, etc. to the broth when boiling the chicken and then strain them out before finishing for more flavor. If you want a more “chicken noodle” type flavor, you can add thyme, whole cloves and peppercorns. A bouillon cube or two also adds some extra flavor.
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This is sooooooooooooooooooooooo gooooooooooooood you have to try it
Laura Lane
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