Chicken and Rolled Dumplings |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Southern comfort classic. Ingredients:
3 lbs chicken (bone-in or whole fryer) |
2 quarts water |
1 onion, whole |
2 carrots |
2 stalks celery |
2 cups self-rising flour (or self-rising flour) |
1/3 cup shortening (or butter) |
3/4 milk (or buttermilk) |
salt, pepper, and rosemary to taste and flour (about 1/4 cup for thickening) |
Directions:
1. Directions:.
2. Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
3. Strain stock and de-fat or refrigerate for use later.
4. Remove chicken from bone and cut into bite-sized pieces.
5. For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
6. Add milk and mix with a fork until well mixed.
7. Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
8. To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.
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