Prep 55 mins
Cook 20 mins
Southern comfort classic.
Stock and chicken
- 1360.77 g chicken (bone-in or whole fryer)
- 1892.0 ml water
- 1 onion, whole
- 2 carrots
- 2 stalk celery
- 473.18 ml self-rising flour (or Self-Rising Flour)
- 78.07 ml shortening (or butter)
- 1 milk (or buttermilk)
- salt, pepper, and rosemary to taste and flour (about 1/4 cup for thickening)
- Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
- Strain stock and de-fat or refrigerate for use later.
- Remove chicken from bone and cut into bite-sized pieces.
- For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
- Add milk and mix with a fork until well mixed.
- Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
- To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.
Loved this recipe. It was so good and easy to do. I did let the dumplings sit out for a couple hours before putting into the pot. They took about 20 min. until I thought they were done. Added peas at the end for a wonderful meal.