Homemade Chicken & Dumplings

By terryjo

This recipe comes from The Jarrett House Restaurant in North Carolina.

Ingredients

• 1 - 5 lb.cut up whole chicken
• 1/4 cup chopped fresh parsley
• 1 tablespoon jarred chicken soup base (any grocery has it)
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (I used 3/4 teaspoon)
• 1/2 teaspoon crushed red pepper
• 3 tablespoons shortening
• 2 cups self-rising flour
• 1/3 cup milk
• 1/4 cup buttermilk

Preparation

Step 1

1. Prepare Chicken: Bring chicken and 3.5 quarts water to a boil in an 8 quart stockpot; cover, reduce heat and simmer 25 minutes or until tender.

2. Remove chicken from pan, reserving 10 cups broth. Skin and bone chicken. Cut chicken into bite size pieces to measure 4.5 cups, set aside.

3. Prepare Dumplings: Cut shortening into flour with a pastry blender or fork until crumbly. Add milks, stirring just until dry ingredients are moistened. Turn dough out onto slightly floured surface, and knead lightly 7 or 8 times. Roll out dough to a 14 x 10 inch rectangle. Cut dough into about one inch squares. Let dumplings stand, uncovered, 5 minutes.

4. Meanwhile, combine reserved broth, parsley and next five ingredients in Dutch oven. Bring to a boil; reduce heat to a simmer. Drop dumplings into simmering broth. Cook 8 minutes or until tender, stirring gently twice. Gently stir in chicken. Cook two minutes or until thoroughly heated. Remove from heat, and let stand ten minutes before serving.