Sandy's Chicken and Dumplings

Recipe by Annacia
READY IN: 2hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt.
  • Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.
  • Remove chicken and allow it to cool enough to handle.
  • Remove the carrot, onion and celery pieces from the broth and discard.
  • Reserve the broth.
  • Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
  • THE DUMPLINGS:
  • Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal.
  • Add the buttermilk, stirring just until dry ingredients are moistened.
  • Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
  • FOR DROP DUMPLINGS:
  • Pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
  • FOR ROLLED DUMPLINGS:
  • Roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
  • Bring the chicken broth to a boil, and stir in the milk and pepper.
  • Correct seasonings, if desired.
  • Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low.
  • Stir from time to time to make sure dumplings do not stick together.
  • Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through.
  • Remove from heat.
  • Makes 4 to 6 servings.
  • Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
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