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Chicken and Dumplings
1 lg Stewing chicken; cut up OR 1 lg Fryer/broiler chicken; cut up
1 c Celery ribs with leaves; thinly sliced
Chicken bouillon cubes or granules
2 c Flour
2 ts Baking powder
1 ts Salt
1 ts Poultry seasoning or "bell's" seasoning, optional
6 ts Shortening
1/2 c Milk; or more as needed
Place cut-up chicken in large stew-pot or Dutch oven. Add sliced celery. Add water to cover. Stew over medium fire until chicken almost falls from bone; about 45 minutes for fryer/broiler; 1« hrs. (about) for stewing hen. Remove chicken from broth and set aside to cool to touch. Do not strain broth--leave celery in (if desired). Taste broth for seasonings. Add salt if necessary. If broth tastes a bit watery or "shallow", boost flavor with chicken bouillon cubes, granules or chicken base (preferred). Meanwhile make dumplings. Place flour, baking powder, salt, poultry seasoning and shortening in med. bowl. Gently blend shortening in using pastry blender or fingertips. Mixture should resemble coarse corn meal. Add milk (or buttermilk) to make a biscuit dough. When chicken is cool to touch, remove from bones and tear or cut meat in bite-sized chunks. Return to broth and bring to simmer. Drop dumplings into simmering broth using a soup spoon for large dumplings or a teaspoon for small dumplings. Keep spoon wet all the time by dipping in broth. This will prevent the dough from sticking to the spoon. When dumplings are all in pot, cover tightly and let simmer for 20 minutes or untill dumplings look dry on top. DON'T PEEK during those first 20 minutes. The dumplings need to steam.