Side Pannel
Chicken and Dumplings
Ingredients List
- 3 lb Frying chicken
- 2 qt Water
- 1 Onion; quartered,
- 1 Carrot; quartered
- 1 Celery stalk; quartered
- 1 Bay leaf
- 10 Peppercorns
- 1 1/2 ts Salt
- 1/2 ts Thyme
- 1/2 ts Rosemary
Directions
DUMPLINGS
3 c Flour
1/2 ts Baking soda
1/2 ts Salt
5 tb Shortening
1/4 c Chicken stock
2/3 c Buttermilk
1 ts Thyme
S & p to taste
Place chicken in 6 qt. Nesco or heavy stockpot with water. Water should
just cover chicken. Add remaining soup ingredients. Bring to a boil,
lower to simmer and gently cook 1 - 1/2 hours, skimming any scum that rises
to top.
Remove chicken. When slightly cooled, remove meat from carcass, returning
skin and bones to stockpot. Simmer 1 hour longer. Strain stock,
discarding solids. Refrigerate stock overnight to remove fat. Next day heat
stock before adding dumplings .
To make dumplings, combine flour, soda and salt. Lightly cut in shortening
till mixture resembles coarse meal. Add the 1/4 C. chicken stock and
remaining ingredients and stir to make a stiff dough. Turn dough onto a
lightly floured surface and knead gently 5 - 6 times. Pat dough into a
round, wrap in plastic and chill for 1 hour.
Bring the strained stock to a simmer. Roll the chilled dough out 1/8"
thick. Cut into 4x1" pieces, and drop them, one at a time, into simmering
stock, stirring often so the dough doesn't stick together. Cook gently 10
~ 12 mins, until dumplings are firm yet tender. Add reserved chicken meat
to pot and serve at once. Season with salt and freshly ground pepper.
Serves 4 - 5.
3 c Flour
1/2 ts Baking soda
1/2 ts Salt
5 tb Shortening
1/4 c Chicken stock
2/3 c Buttermilk
1 ts Thyme
S & p to taste
Place chicken in 6 qt. Nesco or heavy stockpot with water. Water should
just cover chicken. Add remaining soup ingredients. Bring to a boil,
lower to simmer and gently cook 1 - 1/2 hours, skimming any scum that rises
to top.
Remove chicken. When slightly cooled, remove meat from carcass, returning
skin and bones to stockpot. Simmer 1 hour longer. Strain stock,
discarding solids. Refrigerate stock overnight to remove fat. Next day heat
stock before adding dumplings .
To make dumplings, combine flour, soda and salt. Lightly cut in shortening
till mixture resembles coarse meal. Add the 1/4 C. chicken stock and
remaining ingredients and stir to make a stiff dough. Turn dough onto a
lightly floured surface and knead gently 5 - 6 times. Pat dough into a
round, wrap in plastic and chill for 1 hour.
Bring the strained stock to a simmer. Roll the chilled dough out 1/8"
thick. Cut into 4x1" pieces, and drop them, one at a time, into simmering
stock, stirring often so the dough doesn't stick together. Cook gently 10
~ 12 mins, until dumplings are firm yet tender. Add reserved chicken meat
to pot and serve at once. Season with salt and freshly ground pepper.
Serves 4 - 5.
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