Chicken & Dumplings

Chicken & Dumplings
Chicken & Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lb. fryer chicken, thoroughly washed

  • 2

    quarts water

  • 1

    tsp. salt

  • 1

    tsp. black pepper

  • Dumplings:

  • 2

    cups flour

  • 1/2

    tsp. salt

  • 1

    tbsp. baking powder

  • 1/4

    cup shortening

  • 3/4

    cup buttermilk

  • 3/4

    stick butter, slightly softened

  • 1/2

    tsp. pepper

Directions

Place chicken in a large pot with water; add salt. Bring to a rolling boil. Reduce heat to medium low and cook for about an hour or until fork tender. Remove chicken & cool. Allow broth to cool. Debone cooled chicken & cut into bite size pieces. Pour broth back into pot, add chicken & pepper and heat. Sift flour, salt and baking power in a large bowl. Cut in shortening until pea size pieces. Make a "dip" in the mixture, add buttermilk and stir with a fork until blended. Use hands to turn dough until covered with flour. Turn dough on a floured surface. Knead until well mixed. Shape dough into three balls about the size of baseballs. Pat each dough ball out to desired thickness, about 1/16 of an inch. Slice dough into 2-inch strips. Repeat with remaining dough. Bring broth and chicken to a boil. Add butter. Drop dough strips, one at a time, into boiling broth. Do not stir. Push strips down carefully into broth with a fork. Reduce heat to medium low. Continue adding strips. Be sure to cook dumplings for at least 10 minutes.

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