old fashioned chicken n' dumplings

How To Make old fashioned chicken n' dumplings

• 1

  In a large stock pot cover chickens with water (if the giblets are in a bag, remove from bag but put the giblets back in the pot, if not just throw it all in). Add 4 carrots (roughly chopped), 1 onion (roughly chopped), and 4 celery stalks (roughly chopped). Add poultry seasoning, garlic, old bay, bay leafs, salt, pepper, hot sauce, chicken bouillon and Savory cube.
• 2

  Bring the pot to a boil over high heat. Once it has come to a rolling boil, cover, turn down to simmer and cook until chicken is cooked through, approx. an hour (if chicken was thawed).
• 3

  Once the chicken is done, remove the chicken and let it cool. Keep the chicken stock on low on the stove. Pull out the veggies and giblets.
• 4

  While the chickens are cooling begin to make the dumplings. In a large bowl add flour, baking powder, and old bay, mix well. Cut in butter till the mixture looks crumbly and then add milk to make a stiff dough.
• 5

  Roll dough out on a well floured surface to a 1/8-1/4 inch thickness (I prefer 1/4 inch). Cut into 1" strips and then into 1" squares (these DO NOT have to be perfect).
• 6

  Make sure the dumplings have a good coating of flour (this will help thicken the soup), let them rest while you deal with the chicken. NOTE: I find it helpful to cut the dough in half and work with one half at a time to make it more manageable.
• 7

  When chicken is cool enough to handle, clean the bones of meat, make sure you cut any large pieces into at least 1" cubes.Place the cooked back in the pot.
• 8

  Add the rest of the veggies (chopped in bite size pieces) in the pot. Bring the soup to a boil.
• 9

  Once it comes to a boil start adding the dumplings one at a time, making sure that they don't stick together.Let the dumplings cook for 15-20 minutes. If the broth is not thick enough you can add the optional instant mashed potatoes.
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