Country Style Chicken & Dumplings
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
CHICKEN:
3 pounds chicken breasts or thighs (skinless)
6 cups chicken broth
1 large onion, thinly sliced
3 carrots, thickly sliced
2 celery ribs with leaves, thickly sliced
1 bay leaf, broken in half
1 teaspoon dried summer savory
1/2 teaspoon salt and pepper
DUMPLINGS:
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup buttermilk + 1 tbl.
3 tablespoons chopped parsley + 1 tbl.
3 tablespoons chopped chives + 1 tbl.Recipe
In a dutch oven or wide 4-quart pan, simmer chicken in the broth along with the onion, carrot, celery, bay leaf, savory, salt and pepper until chicken is tender, about 30 minutes. Remove the chicken from broth. When cool enough to handle, remove the chicken from the bones, cut it into chunks, and reserve; discard the bones and bay leaf.
For the dumplings, combine the flour, baking powder, baking soda and salt in a medium bowl. Rub shortening into the flour mixture with your fingers until it resembles coarse crumbs. Stir in the buttermilk, 3 tbl. parsley and 3 tbl. chopped chives; mix to make a soft dough. Return the broth to a simmer and add the reserved cooked chicken.
Drop 12 dumplings by rounded tablespoons into the simmering broth to make a single layer. Cover the pot and simmer gently until the dumplings are cooked through and are no longer doughy, about 15 minutes. Serve the chicken, broth and dumplings in wide shallow bowls. Sprinkle with additional parsley and chives. Serves 6.
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