One of Ben’s favorite dishes is Chicken and Dumplings. When I was thinking of home-made dishes to make this weekend for the snow, many soups and stews crossed my mind. But on MyRecipes.com, they had a compilation of 5-Star recipes and I stumbled across Southern Living’s Chicken & Dumplings. Sure I’ve made this a few times in the crock pot…the “Semi-Homemade” way. However, this weekend I thought I’d tackle the real deal – cook the whole chicken, make my own broth and roll the dumplings.
Other than it being a long process of letting the chicken cook for an hour, cooling it, shredding it and rolling the dumplings, it is not hard. This recipe is definitely worthy of a special country cooked meal when you have a few hours of hanging around the house. Ben gave it at 10, saying it was the best Chicken & Dumplings he’s ever had!
Chicken & Dumplings (Southern Living)
- 1 (4-5-pound) whole chicken, cut up
- 2 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1 teaspoon chicken bouillon granules
- 3 cups self-rising flour
- 1/2 teaspoon poultry seasoning
- 1/3 cup shortening
- 2 teaspoons bacon drippings
- 1 cup milk
Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.