Chicken and Dumplings

30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #3170

November 27, 2011



"This is the best Chicken and Dumpling recipe that I've found. It was printed in the November 2001 Southern Living. I like my sauce more of a gravy consistency so I add more flour until it's the thickness that I like."

Original is 7 servings

Nutritional

  • Serving Size: 1 (307 g)
  • Calories 518.5
  • Total Fat - 19.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 458.1 mg
  • Sodium - 1161.8 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 6.6 g
  • Sugars - 2.3 g
  • Protein - 42.8 g
  • Calcium - 93.4 mg
  • Iron - 7.1 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 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.

Step 2

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Step 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. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Step 4

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.

Tips


No special items needed.

1 Reviews

KittenCal

This turned out very good, I did make a few changes, your dumplings are super wonderful and I thank for sharing Sissy.. I'll make agian very soon. (This was chosen and made for RZ Billboard Recipe Tag Event)

5.0

review by:
(17 Jan 2012)

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