chicken and dumplings

this recipe came originaly from a southern living magazine with a few modifications such as carrots,onion and celery. and is a family favorite

• Ready In: 1 hr 55 mins
• Serves: 6-8

Ingredients

• 1 (2 1/2lb) whole chicken, cut up
• 2 1⁄2 teaspoons salt, divided
• 3⁄4 teaspoon pepper, divided
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon  ground red pepper
• 1  teaspoon chicken bouillon granule
• 3  cups self-rising flour
• 1⁄2 teaspoon poultry seasoning
• 1⁄3 cup shortening
• 2  teaspoons bacon drippings
• 1  cup milk
•  onion (optional)
•  celery (optional)
•  carrot (optional)

Directions

1. Cover the chicken with water and bring to a boil in a large dutch oven or pot.
2. Add 1 1/2 tsp. salt.
3. Add 1/2 tsp. pepper.
4. Add garlic powder, dried thyme and ground red pepper.
5. Add desired amount of chopped onion, celery and carrot (optional).
6. Cover, reduce heat, and simmer 1 hour.
7. Remove chicken, saving broth in dutch oven. Allow to cool.
8. Skim fat from broth. (I cook the chicken the night before and pour the fat into a container and refrigerate overnight; it is easier to skim the fat this way.)
9. Bring broth to a simmer.
10. Skin, bone and coursely chop chicken.
11. Add chicken, bouillon and remaining salt & pepper to broth.
12. Return to simmer.
13. TO MAKE DUMPLINGS...
14. Combine flour and poultry seasoning in a bowl.
15. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly.
16. Add milk, stirring until dry ingredients are moistened.
17. Turn dough onto a lightly floured surface.
18. Roll out to 1/8 inch thickness.
19. Cut into 1 inch pieces.
20. Bring broth to a boil.
21. Drop dumplings, a few at a time, into boiling broth.
22. Stir gently.
23. Reduce heat, cover and simmer...stirring often, for about 25 minutes.
24. ENJOY THIS SOUTHERN "COMFORT" FOOD ON A COLD DAY!