Chicken and Rolled Dumplings

Southern comfort classic.

• Ready In: 1 hr 15 mins
• Serves: 14
• Yields: 14 cups

Ingredients

• Stock and chicken

• 3  lbs chicken (bone-in or whole fryer)
• 2  quarts water
• 1  onion, whole
• 2  carrots
• 2  stalks celery

• Dumplings

• 2  cups self-rising flour (or Self-Rising Flour)
• 1⁄3 cup shortening (or butter)
• 3⁄4 milk (or buttermilk)

• Plus

•  salt, pepper, and rosemary to taste and flour (about 1/4 cup for thickening)

Directions

1. Directions:
2. Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
3. Strain stock and de-fat or refrigerate for use later.
4. Remove chicken from bone and cut into bite-sized pieces.
5. 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.
6. Add milk and mix with a fork until well mixed.
7. 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.
8. 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.