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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This old-fashioned chicken and dumplings recipe uses a whole chicken, cut up, and has a homemade pastry crust made with self-rising flour. This is the recipe you want when you're looking for homestyle comfort food. Ingredients:
1 (2 1/2-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 |
Directions:
1. 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.
2. Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
3. 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.
4. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
5. Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.
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