A Closer Look at this Previously Featured Amish Recipe
1 chicken - preferably a 4 pound hen
1 teaspoon salt
Water to cover
4 medium-sized potatoes, sliced
2 tablespoons parsley
For Dumpling dough:
2 cups flour
1/2 teaspoon salt
2-3 tablespoons water
Cut chicken into serving pieces and cook until tender. Season with salt. When chicken is almost soft, add the potatoes.
To make dumplings, make a well in the flour and add the eggs and salt. Work together into a stiff dough, adding the water or milk if too dry. Roll out the dough as thin as possible (1/8 inch) and cut in 1 inch squares with a knife or pastry wheel. Drop into the boiling broth, which should be sufficient to cover the chicken. Add the chopped parsley. Some flour can be added to the broth to make it like gravy. Serves 6-8.
The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter Press, copyright revised edition 1994. Adrienne Lund is the author-publisher of nine Amish cookbooks and a children's book about the Amish way of life. Her books are available in our gift shop and in our online store. Visit her website at amishwaycookbooks.com. Used by permission.
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