Chicken and Dumplings Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Chicken:
1 large Fryer Chicken (4 to 5 lbs), remove the neck and giblets
1 large Onion, peeled and cut in half
3 Carrots, cut into large pieces
3 Stalks of Celery, cut into large pieces (use the celery tops as the leaves add a lot of flavor)
Salt to taste
Pepper to taste
Dumplings:
3 cups Flour
¾ tsp Baking Soda
¾ tsp Salt
4 ½ tbsp Crisco Shortening
1 cup Milk
|
|
Directions: |
Directions:Place the chicken, onion, carrot and celery in a large stock pot and cover with water. Bring to a boil then reduce heat so water maintains a gentle simmer. Cook for one hour or until chicken is cooked through. While chicken is cooking you can make the dumplings.
Mix flour, baking soda and salt in a bowl. Cut shortening into flour mixture. Add milk ¼ cup at a time and stir until ball of dough just begins to form, careful not to over-mix. Roll out dough onto floured surface you don't mind cutting on. Roll to about ¼ inch thick. Using a sharp knife or pizza cutter, cut dough into rectangles about 1 inch wide by 2 inches long. Put strips on wax paper and allow to harden while chicken is cooking (at least 30 minutes).
Once chicken is done, remove from pot and let cool. Pour the broth through a fine mesh sieve discarding vegetables and skin. Return 6 cups of broth to pot. If you have less than 6 cups, add some canned broth. Bring broth to a gentle simmer over medium-low heat and drop in dumplings. Cover and cook for 10 minutes. While cooking dumplings, remove chicken from bones and cut into bite sized pieces. Reduce heat to low and add chicken to broth. In a small container with lid, make slurry of 3 tablespoons flour and ½ cup water. Shake well. Add slurry to broth and stir well. Season generously with salt and pepper and cook for another 10 minutes. Broth should have thickened into a nice gravy.
Serve with mashed potatoes and green beans. Brings back wonderful memories.©© |
|
Personal
Notes: |
Personal
Notes: Mom always added 2 to 3 drops of yellow food coloring to brighten up the gravy and she would always use a whole chicken, but I sometimes use chicken parts. Feel free to use breasts if you like white meat. I prefer dark meat and sometimes use all thighs. For a quick and easy method use a rotisserie chicken. If you do, you will have to use 6 cups of canned chicken broth.
Mom also made this dish in the traditional, southern way with flat dumplings. They are more like thick noodles. This recipe is for the flat dumplings; however, I like light and fluffy dumplings and I make them with Bisquick. Just follow the directions on the box. If you make the Bisquick dumplings, you will need to add the chicken and slurry prior to the dumplings. Otherwise, the dumplings will break up when mixing in those ingredients.
|
|
This recipe for Chicken and Dumplings is from