Chicken and Dumplings Recipe

Whenever my kids see my stock pot on the stove, they know something good is coming their way.  Chicken and dumplings came their way several days ago, and it is always a treat that they enjoy.  I start by taking a whole chicken and placing it in my stock pot. (Please clean out the cavity of the chicken first)! (Jacob was a little nervous when he saw this particular chicken.  He said it was the smallest chicken he had ever seen, and he was very uncertain that it would manage to feed everybody.  He reminded me of his recent birthday meal when  I didn't make enough meat.  He also reminded me that he didn't want to relive that moment any time soon.  I promised him that small chicken would work just fine, and I was right)!  Back to my chicken and dumplings...I add celery and an onion, and then cover the chicken with water.  I also add Kosher salt and fresh ground pepper.  I cook it in my big pot until my chicken is done.  I then take out the celery and onion and discard it.  I pull the chicken off the bones and save it until after the dumplings are almost cooked. 

After my chicken has cooked and my stock is made, I then start to work on my dumplings.  I mix them in the Kitchen Aide mixer, and then I roll them out on my bread board.  I use a pizza cutter to cut the dumplings to the size I want them.

I pop the dumplings back into the hot broth. Before I do this, I add  a half stick of butter to my stock to make it richer.  I then place my dumplings in the hot broth and cook until done. Just before the dumplings are finished cooking, I add my chicken.   These are always good served in just a bowl or you can add mashed potatoes, cranberry salad, and green beans along with homemade bread, and serve them on a plate with all the yummy sides.  Hope you enjoy the recipe.  I like the dumplings that this recipe produces, I just wish that the broth was thicker.  This broth is more like a soup broth instead of my mom's chicken and dumpling broth, but the dumplings are wonderful!


Chicken and Dumplings

1 whole chicken
Just enough water to cover the chicken
4 cups all purpose flour
3/4 cup Crisco shortening
Salt and black pepper to taste

To prepare the chicken:  Cover the chicken with water.  Bring to a boil.  Add salt to taste, celery and a whole onion.  Reduce heat and simmer until chicken is falling off the bone.  This usually takes between an hour and half to two hours, depending on the size of the chicken.  Carefully remove chicken and  allow to cool.  Debone chicken.  For your broth, remove all bones, celery, and onion. 

To prepare dumplings:
Into large bowl, add 4 cups all purpose flour and salt to taste.  Stir well.  Cut in Crisco until it resembles  coarse cornmeal.  (I do this in the mixing bowl of my kitchen aide mixer, but you can do it by hand using a pastry blender).  Add enough hot broth, usually about 1 1/2 cups to make a stiff dough.  Be careful not to mix too long because it will make the dough tough.

Heat remaining chicken broth to a rolling boil.  Add a half stick of butter.  While broth is heating, roll out the dumplings to about an 1/8 inch thick.  Cut into thumb length pieces.  I use a pizza cutter for this.   Drop dumplings into hot broth a few at a time.  After all dumplings have been added, simmer for about 20 to 25 minutes.  Add chicken and taste again to see if more salt is needed.  I also add fresh ground pepper.  Be careful to stir this while cooking, but do it with care.  If you stir too hard or too much, you will break the dumplings in pieces. 
grace and peace,
julie