Best Chicken and Dumplings

Name: Best Chicken and Dumplings
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1 (2 1/2 lb) whole chickens, cut up; 2 1/2 teaspoons salt, divided; 3/4 teaspoon pepper, divided; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/4 teaspoon ground red pepper; 1 teaspoon chicken bouillon granule; 3 cups self-rising flour; 1/2 teaspoon poultry seasoning; 1/3 cup shortening; 2 teaspoons bacon drippings; 1 cup milk

Submitted by Sissy4773

"This recipe came from November 2001 Southern Living Issue. The best recipe for Chicken and Dumplings that I've ever made. I like my sauce to have a gravy like consistency so I add more flour until it's the thickness that I like."

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 8

ingredients

1 (2 1/2 lb) whole chickens, cut up
2 ¹⁄₂ teaspoons salt, divided
³⁄₄ teaspoon pepper, divided
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon dried thyme
¹⁄₄ teaspoon ground red pepper
1 teaspoon chicken bouillon granule
3 cups self-rising flour
¹⁄₂ teaspoon poultry seasoning
¹⁄₃ cup shortening
2 teaspoons bacon drippings
1 cup milk

directions

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.