Chicken and Dumplings
"This recipe is from the country singer, Dolly Parton."
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (3 lb) chicken
- 2 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- 1 onion, peeled and left whole
- 1⁄4 cup celery leaves, chopped
- 2 cups all-purpose flour, plus extra for kneading
- 1⁄2 teaspoon baking soda
- 3 tablespoons vegetable shortening
- 3⁄4 cup milk
directions
- Combine the chicken and 2 teaspoons of the salt with 2 quarts of water in a Dutch oven. Cover and bring to a boil. Reduce the heat to medium and add the pepper, onion, and celery leaves. Simmer the chicken until the meat falls away from the bone.
- Remove the chicken and onion from the pot, and strain out the celery leaves. Discard the onion and celery leaves, and set the chicken aside to cool.
- When the chicken is cool enough to handle, remove the meat from the bones and cut into 1 inch pieces. Set aside. Discard the skin and bones. Meanwhile, raise the heat to high and bring the broth to a boil.
- Combine the flour, baking soda, and the remaining 1/2 teaspoon of salt in a medium bowl. Cut in the shortening with a fork and knife or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually stir in the milk until the dough is moist. Turn the dough out onto a floured surface and lightly knead for about 5 minutes.
- Roll out to 1/2 inch thickness and cut into 1 1/2 inch squares. Drop the pieces of dough into the boiling broth. Reduce the heat to low, cover, and cook for 10 minutes. Stir gently.
- Add the chicken back to the pot, stir, and cook until the chicken is heated through, about 8 minutes. Serve warm.
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