old fashioned homemade chicken & dumplings

by

8

Add a couple of drops of yellow food coloring to give it a rich looking blend.
  • CHICKEN & BROTH
  • 2-4
    chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
  • 1 stick
    butter
  • 2 pkg
    chicken bouillon (or 2 spoonfuls)
  • DUMPLINGS
  • 1 stick
    butter, melted
  • 3 lg
    eggs
  • 1/2 c
    milk, 2%
  • 5 c
    all-purpose flour, divided
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 2
    drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Flour on top of the counter.
    9

    Heap about 2 cups of flour onto a wooden board or counter.
    • CHICKEN & BROTH
    • 2-4
      chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
    • 1 stick
      butter
    • 2 pkg
      chicken bouillon (or 2 spoonfuls)
    • DUMPLINGS
    • 1 stick
      butter, melted
    • 3 lg
      eggs
    • 1/2 c
      milk, 2%
    • 5 c
      all-purpose flour, divided
    • 1 tsp
      salt
    • 1 tsp
      pepper
    • 2
      drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Bits of dough on the flour.
    10

    Using a tablespoon, add about a cup of the mixture to the center of the flour.
    • CHICKEN & BROTH
    • 2-4
      chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
    • 1 stick
      butter
    • 2 pkg
      chicken bouillon (or 2 spoonfuls)
    • DUMPLINGS
    • 1 stick
      butter, melted
    • 3 lg
      eggs
    • 1/2 c
      milk, 2%
    • 5 c
      all-purpose flour, divided
    • 1 tsp
      salt
    • 1 tsp
      pepper
    • 2
      drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Incorporating dough and flour.