Recipe by CaramelPie
I got this recipe from a dear friend. It is an example of good old Southern cooking!
Top Review by Texasag81
This was just the recipe I've been looking for! I've tried others, but they didn't have the right taste and dumplings I was looking for - this recipe has it. It's the addition of the butter to the broth that takes it over the top. I made the following 3 changes in the recipe: first, I increased the butter to 1/2 cup (1 stick); second, I doubled the dumpling ingredients (GLAD I did!), and third, I used 6 lbs. chicken breasts (about 6 chicken breast halves with bones and skin). My family loves how it turned out. This recipe will now go into my file of favorites and I will be making it a lot. Thanks for posting a wonderful recipe!!
- 1 whole hen or 1 whole chicken
- 1⁄3 cup butter
- 1 1⁄2 cups plain flour
- 1⁄4 cup shortening
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
Directions See How It's Made
- Place hen or chicken in a large pot with enough water to cover. (You could also use several chicken breasts instead of whole chicken.).
- Cook on low-medium heat until done. Remove the chicken from the pot. Keep the broth in the pot. You will cook the dumplings in this broth.
- Cool the chicken until you can remove the skin and bones. (I usually shred the chicken, but you can cube it if you wish.).
- Meanwhile, mix the flour, salt and shortening with a fork until it resembles crumbs.
- Add milk and mix well.
- Roll out to about 1/8 inch on floured waxed paper or on a floured counter.
- Let set for about 30 minutes while you debone and shred cooked chicken.
- Cut the dough into strips. (I usually use a pizza cutter for this & cut the strips about 1"x2 or 3" wide.).
- Put the chicken and 1/3 cup butter into the broth in the pot.
- Bring the broth to a boil.
- Drop the dough strips into the boiling broth, one at a time.
- Simmer for 30 minutes, then serve in bowls.
- NOTE: I usually double the amount of dumpling dough. My family likes lots of dumplings. I have made this ahead by freezing the cut dumplings on a cookie sheet, then transferring to a zip-lock bag. Freeze the broth with shredded chicken in a separate container. When you're ready to eat them, just heat the broth & chicken to a boil (thaw dumplings while heating broth) and drop in the dumplings & cook according to directions.