Never Auntie Annies, Dumplings always from Scratch
When I make from scratch Chicken and Dumplings or Martie Elzeys sweet peas and dumplings I make them FROM SCRATCH.
**It’s a shame to even have to discuss it, but you know haters love to make assumptions. I like to clear the air. They are from scratch to any doubters, Martie Elzey wouldn’t have taught me any other way. I see other cooks being accused of stealing recipes, using each others pics.. It’s always something…I assure you I always say when I used something store bought**
I have never used a box of Auntie Annies in my life!
For Dumplings you can use either Bisquick or flour.(do NOT use flour that rises)
Celery, and a little celery seasoning
You can add a very small pinch of sage if you like
Remember to boil the chicken ( I prefer thighs and drumsticks and maybe neckbones to add abundant flavor)
After cooking the chicken take it out and separate the meat from the bone. Break meat into small bits
add back to pot
Chicken Bouillon
some shortening or melted butter
Baking powder
Milk and salt
To thicken the broth you can use cornstarch or flour stirred into warm water before poured into your mixture.
My grandmom used to also add and so do I sometimes white pepper for seasoning and yellow food coloring to beautify the plate.
Here are images from last April when I made some!
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