Old Fashioned Chicken and Dumplings
Source of Recipe
Ron
List of Ingredients
4 tablespoons vegetable shortening
1 1/2 cups sifted flour
1 teaspoon salt
1/4 teaspoon baking soda
1 pinch sugar
1/2 cup buttermilk
1 egg -- beaten
1 fryer (whole chicken)
4 cups water
2 stalks celery with leafy tops -- cut up
1 large onion -- quartered
1 bay leaf
1 cup milk
Recipe
To make dumplings cut vegetable shortening into the flour, salt, soda
and sugar; make a well in the flour mixture and add buttermilk and egg.
Mix as for biscuits. Roll into a ball and place in freezer while chicken
is cooking. Place chicken into a stewpot with water, celery and onion
pieces, and bay leaf. Bring to a boil; reduce heat to simmer chicken for
at least 2 hrs. Remove chicken. Skin, debone, and cut meat into
bite-sized pieces. Strain chicken stock and place back into the stewpot.
Roll out dumplings as for pie crust on amply-floured board and use
floured rolling pin, as the dough is sticky. Cut pastry into 1-inch
squares. Bring stock to a boil; drop dumplings into stock slowly enough
to keep stock boiling, stirring constantly to avoid sticking. Place
chicken on top when all the dumplings are in, and pour the milk over
all. Bring stock back to a boil, place top on stewpot and turn heat down
to a fast simmer. Dont remove lid or dumplings will be tough.After 20
mins remove top. Add more milk if desired. Salt and pepper to taste and
serve at once.When reheating (if there's anything leftover) add a little
more milk.
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