Grandma's Southern-Style Chicken n' Dumplings

To Cook Chicken And Make Broth:
  • 1 whole chicken , thawed and cleaned (remove and discard
    giblets from cavity)
  • 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the
    chicken broth)
  • Water to completely cover chicken in a large stockpot.

  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour

  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2
    teaspoon pepper)

  1. Put the chicken and the veggies (if using) in a large
    stockpot. Cover completely with water. Bring to a quick boil, then continue
    cooking chicken for one hour. When done, remove chicken to large bowl to cool.
    Strain broth to remove leftover veggies or other particles. Return broth to
    stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into
    bite sized pieces. (At this point I divide the chicken pieces in half, and
    freeze half for use in another meal).
  3. Add chicken pieces (approx. 2 1/2 cups) back into chicken
    broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt
    and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a
    large bowl, using a pastry blender or two knives, cut the shortening and salt
    into the cup of flour, until shortening is the size of small peas. Add 1/2 cup
    HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and
    work the mixture until a soft dough ball forms (firm enough to roll out).
    Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out
    (one at a time), sprinkling with flour (if necessary) to keep dough from
    sticking to work surface. Roll out to about the size of a large pie crust (roll
    out thin). Cut dough into strips about an inch wide using a pizza cutter or
    knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling
    chicken/broth mixture until all have been added to pot; add butter, and
    continue cooking.
  7. Make a slurry by mixing 1/4 cup water with 2 large
    Tablespoons flour. Stir well to combine, then add to soup pot, and stir well.
    (this helps to thicken broth a bit). Cook an additional 10 minutes on high to
    fully cook dumplings. Taste test broth, and add additional salt and pepper, if
    desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty
    french bread on the side!)

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