D' Best Chicken N' Dumplings
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Baking Soda1
Salt2 tbsps
Shortening1 tbsp
Seasoning Salt (to taste)3.5 quarts
Water1 small
Onion (chopped)2 stalks
Celery (chopped)1 cup
Margarine1 tsp
Poultry SeasoningDirections:
1
In a large bowl, sift flour, baking soda and salt
2
Cut in shortening until mixture resembles coarse crumbs
3
Stir in water until mixture forms a ball
4
Divide dough in half and shape into balls
5
Wrap in plastic and refrigerate for 2 hours or overnight
6
Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings
7
Season chicken with seasoning salt, and place in a large stock pot
8
Pour in water
9
Add onion, celery and margarine
10
Bring to a boil, then reduce heat to simmer
11
Cook for about 1 1/2 hours, until chicken falls off the bone
12
On a lightly floured surface, roll one ball of dough to about 1/8 inch thick
13
Cut into 2 inch squares
14
Drop into simmering broth, and let cook for about 2 minutes
15
Stir gently to prevent sticking; add more water if needed
16
Season broth while dumplings are cooking with salt, pepper and poultry seasoning
17
Simmer for about 15 minutes, or until dumplings are cooked through