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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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this recipe came originaly from a southern living magazine with a few modifications such as carrots,onion and celery. and is a family favorite Ingredients:
1 (2 1/2 lb) 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 granule |
3 cups self-rising flour |
1/2 teaspoon poultry seasoning |
1/3 cup shortening |
2 teaspoons bacon drippings |
1 cup milk |
onion (optional) |
celery (optional) |
carrot (optional) |
Directions:
1. Cover the chicken with water and bring to a boil in a large dutch oven or pot.
2. Add 1 1/2 tsp. salt.
3. Add 1/2 tsp. pepper.
4. Add garlic powder, dried thyme and ground red pepper.
5. Add desired amount of chopped onion, celery and carrot (optional).
6. Cover, reduce heat, and simmer 1 hour.
7. Remove chicken, saving broth in dutch oven. Allow to cool.
8. Skim fat from broth. (I cook the chicken the night before and pour the fat into a container and refrigerate overnight; it is easier to skim the fat this way.)
9. Bring broth to a simmer.
10. Skin, bone and coursely chop chicken.
11. Add chicken, bouillon and remaining salt & pepper to broth.
12. Return to simmer.
13. TO MAKE DUMPLINGS...
14. Combine flour and poultry seasoning in a bowl.
15. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly.
16. Add milk, stirring until dry ingredients are moistened.
17. Turn dough onto a lightly floured surface.
18. Roll out to 1/8 inch thickness.
19. Cut into 1 inch pieces.
20. Bring broth to a boil.
21. Drop dumplings, a few at a time, into boiling broth.
22. Stir gently.
23. Reduce heat, cover and simmer...stirring often, for about 25 minutes.
24. ENJOY THIS SOUTHERN COMFORT FOOD ON A COLD DAY!
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