(Grandma made this all the time and they were great!
Ingredients:
- 2-1/2 to 3 lb. Chicken (whole)
- 4 C Water
- 2 C Chicken broth
- 1 Carrot, roughly chopped
- 1 Medium onion, cut into quarters
- 1 Stalk of celery, roughly chopped
- 1/2 t Salt
- 1 C Milk
- 1/4 t Freshly ground pepper
- .
- Dumplings:
- 2 C All-purpose flour
- 1/2 t Baking soda
- 1/2 t Salt
- 3 T Shortening
- 3/4 C Buttermilk
Preparation:
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Shared by Sandy H.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
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