Ingredients: |
Ingredients: Chicken:
1 large fryer chicken (4-5 lbs.)
1 large onion, peeled and cut in half
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
Kosher salt, to taste
Pepper, to taste
Dumplings:
3 C cake flour
3/4 tsp baking soda
3/4 tsp salt
4 1/2 Tbs shortening
1 C milk
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Directions: |
Directions:Place the chicken, onions, carrots, 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 chicken for 1 hour or until cooked through (about 165 degrees). Once chicken is done, remove from the broth and let cool. Remove chicken from the bone and shred into medium-sized pieces, discarding bones and skin. Pour the chicken broth through a fine mesh sieve, discarding vegetables. Reserve 6 cups of the broth for the dumplings. Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix. Roll out the dough onto floured surface to about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, at least 30 minutes or up to several hours.
In a large pot, over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes. Season generously with salt and pepper. |
This recipe for Southern-Style Chicken and Dumplings is from