Old Fashioned Chicken and Dumplings

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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add the chicken to the stew pot.
  • Add salt, onion, carrot, celery, and black pepper.
  • Cover with cold water and bring to a low boil.
  • Foam will form on the water as it begins to boil.
  • Skim the foam from the water.
  • Stew chicken until tender with the salt, onion, carrot and celery ribs, about 40 – 60 minutes after liquid gets to a low boil. Cooking time depends on the size of your chicken or hen.
  • Remove the chicken from the broth and discard the vegetables.
  • While the chicken cools, make the dumplings. Mix 2 cups sifted all-purpose flour.
  • 1 teaspoon salt.
  • 1/3 cup shortening.
  • 5-7 tablespoons cold water.
  • Work the dough and roll out on a floured surface.
  • Roll out the dough very thin about ⅛”.
  • Cut into 1″ wide strips and let dry for about 30 minutes.
  • remove chicken from the bones.
  • Cut or pull the chicken into desired-size pieces.
  • Add pepper and butter to broth and heat to simmering. Broth should look peppery and taste great.
  • Add 1 can evaporated milk to broth.
  • Before adding your dumplings to the milk broth, add a touch of grated nutmeg to the broth.
  • Add the chicken pieces and heat. (Broth needs to be several inches above the chicken for the dumplings to have enough room to cook.).
  • Add the dumplings to the low boiling broth a few at a time to keep the broth at a boil.
  • Cook 10 minutes in the low boiling broth. (If you boil your broth too high, your dumplings will disappear or clump together.).
  • Remove from heat and let rest 10 minutes and serve.
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