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Chicken & Dumplings




Source of Recipe


Brenda Shipley, Chattanooga,TN


Recipe Link: http://www.timesfreepress.com/news/life/entertainment/story/2013/jun/26/0626e-rave-recipe-chicken-and-dumplings-always-a/111670/

List of Ingredients




1 whole fryer or hen

3 cups all-purpose flour

1/2 teaspoon soda

1 teaspoon salt

1/2 cup Crisco shortening

1 cup ice water

1 cup sweet (whole) milk

2 tablespoons butter


Recipe





For the chicken, place a fryer into salted, boiling water. Boil until tender. Reserve the chicken broth. When chicken cools enough to handle, pick apart, retaining the white meat for the dish, and shred.

For the dumplings, put a cup of water in freezer to chill. Mix flour, soda and salt. Add shortening, cutting it in with knife or other kitchen tool until mixture becomes mealy. Add cold water. Knead dough and form into a log. Cut into thirds for ease of use and roll thirds, one at a time, into thin sheets on floured surface. Cut into 1 1/2-inch strips.

Strain broth and bring about 3 quarts to a boil. Drop dumpling strips into boiling broth, one at a time, separating each dumpling with a fork. Cook 15 minutes, then add 1 cup of sweet milk and 2 tablespoons of butter. Mix in chicken. Cover and let stand for about an hour before serving. If too thick, add broth from can or carton, a small amount at a time.

Tip: For ease, mix and cut out the dumplings with a pizza cutter the day before serving, then place on layers of wax paper. Cover with foil and freeze overnight.