Prep 20 mins
Cook 1 hr
This is a very tasty and simple recipe that I got from my grandmother's 1920's cookbook. Everyone in my family raves about it and requests it, especially in the winter. Serve with mashed potatoes and a veggie.
- 4 lbs chicken
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 1⁄4 cup melted butter
- 2 cups flour
- 1 teaspoon salt
- 3 tablespoons shortening
- 4 teaspoons baking powder
- 3⁄4 cup milk
- Put chicken pieces in kettle.
- Cover with cold water.
- Bring to a boil.
- Let simmer until tender, about one hour.
- Add salt and pepper after about 30 min of cooking.
- Mix ¼ cup flour and ¼ cup melted butter into a smooth paste in a slightly larger (than 1 cup) bowl.
- Add some broth to flour/butter mixture, blend.
- Pour mixture into chicken broth and stir carefully to blend.
- Add dumplings.
- Cover tightly and simmer for about 20 minutes to half hour.
- DO NOT TAKE COVER OFF UNTIL FINISHED COOKING.
- When finished, remove dumplings and chicken to separate platter.
- Stir gravy, pour into gravy boat.
- Serve and enjoy!
- DUMPLINGS: Sift flour, salt and baking powder together.
- Rub in shortening with a knife or finger tips or pastry blender.
- Add milk to make a soft dough.
- These are dropped, a tablespoon at a time, on chicken or meat stews the last 15 to 20 minutes of cooking.
- The kettle must be covered closely and cover must not be removed during cooking.
I've been making chicken and dumplings for 25 years and it was never as good as this. The addition of the gravy was w-o-n-d-e-r-f-u-l. Excellent recipe Lisa. Thanks.