Chicken and Dumplings
A simple and delicious chicken and dumpling recipe like your granny used to make.
Ingredients
- 1 4-5 lb Broiler Chicken
- 10 cups Water
- 2 Tbsp Salt
- 1 cup Carrots
- 1 onion quartered
- 2 sprigs Thyme
Dumplings
- 1½ cup all-purpose flour
- 2 tsp baking powder
- 3 Tbsp shortening
- ¼ cup milk
- ½ tsp salt
Instructions
- Place Whole Chicken with innerd removed in a large stock pot and cover with water. Add in carrots, Thyme, 2 TBSP salt, and onion. Bring to a boil then reduce to simmer for 3 hours or until the chicken is done and falling off the bone
- Remove the chicken from the stock and allow to cool slightly before seperating the chicken from the bone
- Strain stock and allow to cool slightly.
- Once cooled skim the fat from the top
- Add 4 cups of stock into a smaller stock pot. Reserve the rest in the fridge for up to 2 weeks in a sealed glass jar.
- Add 2 cups of shredded chicken to the stock. Store any unused in an airtight container for use in recipes later in the week.
- Bring the stock and chicken to a boil over medium high heat
- In the meantime, combine flour and baking powder in a small bowl and cut in shortening until the mixture resembles course meal. Add milk and stir until dough pulls together and forms a ball.
- Roll dough out to ¼ inch thickness. Using a pizza cutter, cut dough into strips approximately 1 inch wide.
- Add dumplings to the boiling stock one at a time gently. Reduce heat to medium and cook dumplings for 30 minutes until no longer doughy.