Chicken And Dumplings



  1. 2 1/2 to 3 lb. chicken or chicken parts
  2. salt to taste
  3. pepper to taste
  4. 4 qt. water
  5. 2 c. Hudson cream
  6. flour (self-rising)
  7. 1 egg
  8. buttermilk (enough to make stiff dough)


  1. Cook chicken until comes off bone easily in the 4 quarts of water.
  2. Add salt and pepper.
  3. When done remove from chicken gruel; let cool.
  4. Add enough water to make 4 quarts gruel.
  5. Add 2 to 3 drops yellow food coloring to gruel for color.
  6. Mix flour, egg and buttermilk together.
  7. Make sure dough is stiff and easy to handle; roll on a floured surface as thin as possible.
  8. Cut in 1 1/4-inch squares.
  9. Drop in boiling gruel; stir with wooden spoon.
  10. After all dough is dropped in, cut off heat and cook 5 minutes.
  11. Pick chicken off bone; add to dumplings.