Monday, November 15, 2010


Tim McGraw’s Chicken and Dumplings
1 small chicken
pinch of salt
2 cups of all-purpose flour
3 tablespoons butter-flavored shortening (such as Butter Flavor Crisco)
1/2 cup buttermilk
1 egg

* Boil chicken in water, adding salt to taste. When tender, pull chicken from the bone and return to the broth.

* In a bowl, combine shortening and flour, mix together with a pastry cutter, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).

* Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.

* Drop one square at a time into broth. Continue this until all of the dough is used.

* Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth! AND PIG OUT!!!


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