Chicken & Dumplings
By Judy-8
Ingredients
- Dumplings:
- 3 lb. fryer chicken, thoroughly washed
- 2 quarts water
- 1 tsp. salt
- 1 tsp. black pepper
- 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
Details
Preparation
Step 1
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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