Chicken And Dumplings
Ingredients
- 1 each - 3 lb. Chicken
- 4 cup Water
- 2 cup Chicken broth
- 1 each Carrot, roughly chopped
- 1 each onion, cut into quarters
- 1 stalks of celery, roughly chopped
- 1 tsp Salt
- 0.3 tsp Freshly ground pepper
- 2 cup All-purpose flour
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 3 tsp Shortening
- 1 cup Buttermilk
Instructions
- 1
Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt.
- 2
Bring to a boil, cover and lower heat.
- 3
Simmer for 60 to 70 minutes, or until tender and chicken is done.
- 4
Remove chicken and allow it to cool enough to handle.
- 5
Remove the carrot, onion and celery pieces from the broth and discard.
- 6
Reserve the broth.
- 7
Bone the chicken, discarding all skin and bones, and tear meat into bite-size pieces.
- 8
Set aside. (You can do this part the day before, if you like.
- 9
Just refrigerate the boned chicken -- well covered so it doesn't dry out -- and broth.) The Dumplings: Combine the flour, baking soda and ½ teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal.
- 10
Add the buttermilk, stirring just until dry ingredients are moistened.
- 11
Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
- 12
For drop dumplings, pat the dough down to a ¼-inch thickness, and pinch off 1-½-inch pieces.
- 13
For rolled dumplings, roll the dough to a ¼-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.) If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil.
- 14
Then, with a very large slotted spoon or ladle, dip the boned chicken