chicken n' dumplings


1 whole chicken
1 small diced celery rib
1 small diced carrot
1 small diced onion
Water enough to cover chicken

Seasonings (I like salt, pepper and a sprig of sage and thyme (dried thyme works just as well)

Rinse chicken. Put in pot with veggies and seasoning. I blend them before. Cover with water and then cover the pot. Boil the hell out of chicken, until done. Take your time, cause you really want the chicken fat to render nicely.

When chicken is done, you can add your homemade dumplings or remove and de-bone chicken. While chicken is out, place dumplings in pot, bring pot to a boil and cook until all dumplings have risen. And chicken and you're done.



1 cup Plain flour
2-3 Tblsp butter (room temp) or shortening
Pinch of baking soda and salt
1/2 cup milk
1 tsp sugar (optional)

Mix flour, butter/shortening, baking soda and salt in a bowl. Mix until it forms a moist ball. Knead 4 or 5 times in excess flour. Essentially, it is a stiff biscuit dough. (Use plain flour, I've found that dumplings made this way with self-rising flour will fall apart once it hits the boiling broth). Pinch off small bits until dough is used up and add into the boiling broth when ready. Stir occasionally. Remember, your dumplings will swell, so smaller is better.

You can also role out your dumplings and cut them anyway you like.

Small dumplings will cook very, very quickly. When finished, turn the heat down to low and cook for 10 min. for a thick broth. Stir often.

You are finished! The dumplings will be yummy goodness and excess flour will thicken broth. Enjoy!

(((your inner

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