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Chicken & Dumplings (Vol. 1 Cookbook Recipe)
BOIL A YOUNG FRYER CHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
2 STALKS OF CELERY
1 ONION CHOPPED
MAKE 2 BATCHES OF DUMPLINGS (RECIPE BELOW)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
4 HEAPING TBSP. SELF-RISING FLOUR (WHITE LILY)
1 CUP MILK
Dumplings (Vol. 1 Cookbook Recipe)
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
3 TBSP. COLD SALTED BUTTER (IN THIN PIECES) OR 1/8 CUP VEGETABLE SHORTENING
2/3 CUPS MILK (SOME USE BROTH BUT MAKES IT A NOODLE TYPE OF DUMPLING)
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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