Old Fashioned Home Made Chicken and Dumplings
|CHICKEN AND BROTH:|
|5 lb||chicken pieces, use both white and dark meat|
|4 c||chicken broth|
|2 c||chopped onion|
|2||stalks celery, chopped|
|1/2-1 tsp||poultry seasoning|
|1 tsp||freshly gound black pepper|
|1 1/2 c||all purpose flour|
|2 tsp||baking powder|
|3 Tbsp||shortening, cold|
|1/4 c||all purpose flour|
|additional seasonings as desired|
From scratch. Not fast and easy, but SO GOOD! This is one of my Grandma's best dishes. She didn't mind cooking every bit of this dish from scratch.
I want to preserve Grandma's original recipes in her cookbook but I use shortcuts most of the time.
You may want to use some of these shortcuts like using Bisquick for the dumplings. Its almost as good that way.
Here is Grandma's version.
Remove chicken from pot and cool enough to debone. Return meat to pot. Add carrots and cook until carrots are juct barely cooked but not too soft. Heat mixture to boiling before dropping dumplings in, during next step.
Drop dough by large spoonfuls onto boiling broth. The dumplings should rest on top of vegetables and meat. They will stick out of the top of the broth a bit. Cook uncovered for 10 minutes. Cover and cook another 10 minutes.