Chicken And Dumplings

Chicken and dumplings are a Southern Staple. There are many ways to make them and they all are good. This is my Families Traditional Style Chicken and dumplings. I make this a lot during the cool Fall and Winter Months. It saddens me to say that I can not keep this long enough to have left overs for lunch or snack the next day but hey it is alright. Here are the Ingredients:

2 lb of Chicken or 1 Whole chicken

6 c. Chicken Stock or Broth

1 tsp. Salt

1/2 tsp. Pepper

1 Bay leaf

2 c. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/4 tsp. Pepper

1/4 c. Crisco

3/4 c. Milk

1/4 c. Flour

 

(1) In a large pot with a fitted lid add the chicken to the bottom of the pot. Add in the chicken stock or broth along with the salt, Pepper and Bay leaf. Stir gently to combine and cover with a lid and bring to a boil. Cook for 30 to 35 minutes or until chicken is just done over medium heat. Remove the bay leaf and discard. Remove the chicken and place into a bowl and let cool completely. Shred the meat off the bone and discard the bones.  Set aside until ready to use.

(2) In a bowl add the 2 cups of flour, baking powder, salt and pepper and stir together until combined. Add in the Crisco and using a pastry cutter or fork work the Crisco into the flour until pea sized. Add the milk and stir with a rubber spatula until just combined.

(3) Add the 1/4 cup of flour to the dough and coat both sides of the dough with the flour. Using your fingers pinch of 1/2 to 1 inch pieces of the dough and gently flatten and then dip the dough into the flour. Place the dough into the pot with the chicken stock/broth. After you have a few in the pot stir gently to combine and cook through. Keep doing this until all of the dough is in the pot. Cook for 10 to 15 minutes to cook through.  Add in the shredded chicken  and stir to combine. Add more salt and pepper if needed.

(4) Ladle in to bowls and serve warm.

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