CHICKEN AND DUMPLINGS RECIPE SOUTHERN RECIPES

Steps:

• Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
• Remove chicken from water.
• Remove bone and skin.
• Set chicken aside (while chicken is cooking, prepare dumplings.).
• Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
• Add egg and 1/2 cup milk; mix to form dough.
• Roll dough to 1/4-inch thickness on floured surface.
• Cut into four-inch strips with sharp knife.
• Drop dumplings into simmering chicken broth.
• Cover and simmer until dumplings are done.
• Add chicken to dumplings and 1 cup milk.
• Cook slowly for 10 minutes.

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.