Big Thicket Chicken and Dumplings

READY IN: 3hrs




  • Place whole chicken and water into large pot or dutch oven.
  • Add poultry seasoning, garlic powder& pepper.
  • Bring to boil and reduce heat to medium.
  • Cook chicken for about 1 hour or until tender.
  • When done, carefully remove chicken from pot; set aside to cool.
  • Remove 2 cups of stock and set aside to cool.
  • Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
  • While chicken is cooling, prepare dumplings.
  • Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
  • Add margarine and combine until mixture is coarse and crumbly.
  • (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
  • Turn out onto floured surface and knead slightly until smooth.
  • You may need to divide dough in half and only roll out half at a time.
  • Roll out to approximately 1/8-inch thickness.
  • Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
  • Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
  • Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
  • Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
  • When done, remove from heat and cover pan.
  • Remove skin and debone cooled chicken.
  • Cut into bite size pieces then fold into hot dumplings & broth.
  • This recipe will serve a family of 4 two main course meals.
  • Leftovers can be frozen.