Classic Chicken and Dumplings |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (3 3/4-lb.) whole chicken |
1/2 teaspoon garlic powder |
1/2 teaspoon dried thyme |
2 1/2 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
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 |
garnish: chopped fresh parsley |
Directions:
1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
2. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
4. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
5. *2 tsp. butter plus 1/4 tsp. salt may be substituted.
|
|