Here it is folks....the Chicken & Dumplings recipe that was so tasty, someone stole my leftovers, and tubberware from the fridge at work.
This recipe is adapted from one I found on pinterest, and it is very simple but time consuming. So, it was perfect for a Sunday night meal!
I started with a 5 lb chicken (thawed), my veggies, & seasonings in a large soup pot, or dutch oven...you want to make sure the chicken will fit and that you will be able to cover it with water!
Once the chicken was cooking, I gathered the dumpling ingredients all together.
If I can do this, and it turned out this good....anybody can!
And....time to let the dumplings dry a bit...which means it's time to check out the chicken!!
All done!! While the chicken was cooling, I strained the stock....
Toss the veggies, and run the stock through a strainer lined with cheese cloth or a coffee filter (I used the filter method since I didn't have cheese cloth). Be prepared this is time consuming....I did a little at a time! I ended up with almost eight cups extra of stock to freeze for later use!!!
After shredding the chicken.....adding the dumplings & chicken to the stock (plus salt & pepper)...
this is the result...
Chicken & dumplings that are good enough to steal!!
Chicken & Stock
1 3-5lb chicken
1 large onion
3 celery stalks
5-6 garlic cloves *I really like garlic
1/2-3/4 tsp rosemary
1/2-3/4 tsp thyme
*salt as needed
*pepper as needed
3 cups flour
3/4 tsp baking soda
3/4 tsp salt
4 1/2 Tbsp shortening
1 cup milk
Place all Chicken & stock ingredients in a large pot & cover with water. Bring to a boil, reduce heat to a simmer, and cook for 1 hour or until chicken reaches 165 degrees.
*You can make the dumplings while chicken is cooking.
Mix flour, salt, & baking soda together, then cut in shortening with your fingertips. Slowly add milk 1/4 cup at a time just until the dough forms into a ball, don't over mix.
Roll out onto floured surface to 1/4 in. thickness. Use pizza cutter or knife to cut dumplings 1 inch wide by 3 inches long. Place them on wax paper to dry for at least 30 minutes.
Back to the chicken:
Once chicken is cooked remove and let cool. Once cooled remove chicken from the bone, and throw away bones & skin.
Also throw away veggies from stock, then strain the stock through strainer lined with cheese cloth or coffee filter.
In a large pot heat 6 cups of your stock (store the rest in the fridge or freezer for a future recipe), to a simmer, and drop in dumplings, cover and heat for 6-7 minutes. Reduce to low, add chicken and continue cooking for 15-20 minutes until thickened. Add salt & pepper to taste, and ENJOY!!!!!
Next up Crock Pot Pulled Pork & the Perfect French Fries!!