Chicken and Dumplings
Recipe: #3170
November 27, 2011
Categories: Chicken Sunday Dinner, No Eggs, Whole Chicken, Chicken Dinner, more
"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."
Ingredients
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.