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Chicken and Dumplings




Source of Recipe


Southern Living Magazine


Recipe Introduction


Skimming fat off warm broth (without removing a quart of the broth itself) can be tricky. If you boil the chicken the night before and refrigerate the broth, all the fat will collect on the surface, making it easy to remove. Plus, the chicken will be col when you're ready to pull it off the bone. %%The even distribution of ingredients is key to dumpling success. Break shortening into small pieces and use solidified bacon drippings. they'll cut into the flour more evenly. %%The more you handle the dough, the tougher your dumplings are likely to be, so as soon as you have a moist ball of dough, resist the urge to keep working it.



Recipe Link: http://southernliving.timeinc.net/southern/display/recipefinder.dyn?action=displayRecipe&recipe_id=258843

List of Ingredients




2 1/2 pounds whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings, solidified
1 cup milk


Recipe



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.


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


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.

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


5. 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.