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Classic Chicken and Dumplings

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Submitted by: villahills31

 

This smaller recipe uses a 1 1/2-pound chicken that is cooked to make broth, and a dough that is rolled out, cut into desired shape, and cooked in the liquid.
 

Ingredients

  • 1 small chicken, 1 1/2 lbs
  • 1 1/2 cups water
  • Salt, to taste
  • 1/2 stalk celery (1/4 cup)
  • 1/4 cup onion
  • 1 small bay leaf
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cold shortening
  • About 1/2 cup milk

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Method

Cut up chicken and remove skin, then place in a large pan. Add water, salt, celery, onion and bay leaf; simmer to make chicken stock. Strain stock. Remove chicken from bone. Place chicken, stock and vegetables back in pot, bring to a boil and add dumplings. Cover and boil gently 8-10 minutes. For Dumplings: Combine flour, baking powder, and salt; cut in shortening. Add only enough milk to make a stiff dough. Roll dough out to about 1/8-inch thickness; cut into 1-inch strips, squares or diamonds. Cook until dumplings and meat are tender.

 

Notes:

 

Number of Servings: 3-4

 

Submitted by: villahills31 ()

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