Ingredients
- 4 lb chicken
- Water
- 2 tsp salt
- 1 tsp garlic powder
- fresh ground pepper
- 1 tsp dried parsley or 2 tbsp of chopped fresh parsley
- 1/4 tsp ground red pepper
- Dumplings
- 3 cups of self rising flour
- 1/2 tsp poultry seasoning
- 1/3 cup chilled butter
- 1 cup milk
- Broth
- Add 2 tsp of granulated chicken boullion after removing the chicken
Preparation
Step 1
Place chicken in a large pot and cover with water. Add salt, pepper, garlic powder, parsley and ground red pepper. Bring to a boil, cover, reduce heat and simmer about 1 hour
Remove the chicken and cool at least 30 minutes. Remove skin and meat and chop into large chunks
Use stock for dumplings. Add boullion to stock.
Dumplings:
(make ahead and freeze until ready to use to cut down preparation time)
Blend flour and poultry seasoning. Blend in 1/3 cup of chilled butted with pastry blender. (mixture will be lumpy) Add one cup of milk and mix together
Put flour on rolling surface. Move dough to prepared surface, flour dough slightly and kneed.
Pat out dough and roll out to 1" thick. Using a table knife, cut dough into 1" strips. cut the other way to form 1" squares. Layer squares on sheet pan. Using wax paper between the layers. Freeze in plastic bags if making ahead.
Bring broth to a boil. Add chicken pieces. Return to a rolling boil. Drop dumplings into broth. Cook 25-30 minutes stirring occasionally.