Ingredients: |
Ingredients: Dumplings
3 tablespoons shortening
1 ½ cup flour
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt
¾ cup milk
*optional dried herbs like chives, parsley, oregano
Chicken
2 ½ to 3 lbs chicken
2 celery stalks, sliced thin
1 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
5 to 6 cups water or chicken broth
½ teaspoon italian seasoning
salt and pepper to taste
3 tablespoons bacon grease
3 tablespoons flour
½ cup milk
|
Directions: |
Directions:Using a pastry blender, cut the shortening into the flour, baking powder, baking soda and salt until it is mealy; add optional herbs if desired. Place in refrigerator to chill until needed.
In a large wide pot, add the chicken, celery, onion, carrots, water/chicken broth, salt, pepper, italian seasonings. Stir to mix well. Place over medium high heat and bring to a boil, reduce heat to simmer and cook about 30 minutes, or until chicken is no longer pink. Remove chicken from bone and cut up the larger chunks of chicken. Return to the broth.
In a separate pan, heat the bacon fat over medium high heat until melted. Whisk in the 3 tablespoons of all purpose flour to make a roux. Cook, stirring constantly until mixture is bubbly and smooth. Remove from the heat. Mix 1/2 cup of the broth from the chicken pot to the roux. Immediately turn the burner down to a medium low, whisk until smooth; add additional broth, 1/2 cup at a time for a total of 2 cups, stirring constantly until the liquid has been fully incorporated. Add 1/2 cup of milk to roux and blend in. Add the roux mixture into the hot stock, stirring in well. Bring mixture to a boil, reduce heat to simmer. Retrieve the flour mixture and stir in 3/4 cup of milk. Using a tablespoon, drop scoops of dough into the simmering liquid until all of the dumpling dough has been added. Cover immediately, so that the dumplings begin to steam; simmer on low about 10 minutes. When the dumplings are fluffy, insert a toothpick to see if they are done. If not, allow to low simmer until done. Taste and adjust seasonings if needed. |
This recipe for Chicken and Drop Dumplings is from