Serves: 9
Total Calories: 376
Place whole chicken in a large soup kettle and cover with water; add salt. Cook over low heat for approximately 3 hours or until meat is tender; remove chicken, reserving broth, and let chicken cool; debone. Heat chicken broth over medium heat; add milk and enough water to equal 2 gallons; bring to a boil. Carefully drop dumpling dough by large spoonfuls into boiling broth and cook for 20 minutes, stirring frequently. Reduce heat to low, add chicken back to kettle, and continue to cook for 5–10 minutes, or until broth thickens into a gravy.
Grandma's Dumplings:
In a mixing bowl, combine all ingredients. Mix well, then let rise for 5 minutes before adding to broth.
This Grandma Ratliff’s Chicken & Dumplings recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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