Chicken and Dumplings
(yield: 24)
1 large hen or fryer
(drippings from poultry)
2 eggs
1-3/4 c. milk
1/2 t. salt
2 tsp. baking powder
1/4 c. oil
2-1/2 lb. flour
procedure:
1. in large bowl, beat 2 eggs slightly, add 1-3/4 cup milk and 1/2 t. of baking powder, then add 1/4 cup oil or less.
2. begin to add flour until the mixture becomes thick,
3. flour board - knead dough several times on board, roll out between 1/2 and 1/4 inches. have broth from chicken almost boiling,
4. cut 1-1/2 inch dumpling, pull them, then add to broth. if more fat is needed, add a stick of butter. also, if gravy is not thick, make mixture of flour and water and add-to mixture, (never use milk).
Note, this minimal recipe from the Kentucky Jail Food Service Cookbook assumes that you know to simmer the hen/fryer until cooked, to remove it from the broth, strip the meat for the stew, and add it late in the cooking. I’m skeptical about feeding 24 people on one fryer, or even a large hen and would adjust to one fryer per 4-5 people or one hen to 6-8 people.
Source: KJFSC