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Wednesday, January 7, 2015

Food Storage Recipe - Chicken & Dumplings

So easy to make and so yummy! Plus it utilizes a lot of the items in my food stockpile.

NEED:

1 whole chicken

1/3 cup of dried whole eggs, like these Powdered Whole Eggs

1 cup of all-purpose flour

2 tablespoons powdered milk

1 1/4 teaspoon of baking powder

1/2 teaspoon salt

1 1/2 tablespoon butter or margarine

1/2 cup of water

Get out your stockpot and cook the whole chicken in a pot of water.

Save the broth and debone the chicken.

FOR THE DUMPLINGS:

Sift all of the dry ingredients together. Cut in the butter (or margarine) until the mixture is the consistency of the cornmeal. Add the 1/2 cup of water to the flour mixture. Mix it up to moisten the dry ingredients. Drop by tablespoonfuls into the boiling chicken broth. Cover and cook for 12 minutes. DO NOT REMOVE THE LID DURING THIS COOKING TIME.

Add the pieces of deboned cooked chicken to the broth to make a thicker soup.


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