Old Fashion Chicken 'n Dumplings Recipe - Food.com (2024)

• Chicken and Broth

• 3 quarts water
• 1 (3 -4 lb) whole chickens, cut up
• 1 ¹⁄₂ teaspoons salt
• 1 small onion, sliced
• 2 stalks celery, chopped
• 1 garlic clove, peeled and quartered
• 1 bay leaf
• 4 -6 whole fresh parsley leaves
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon lemon juice

• Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 ¹⁄₄ teaspoons salt
• 1 cup milk
• 2 tablespoons milk

directions

• Bring the water to a boil in a large pot.
• Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
• Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
• The liquid will reduce by about one third.
• When the chicken has cooked, remove it from the pot and set it aside.
• Strain the stock to remove all the vegetables and floating scum.
• you only want the stock and the chicken, so toss everything else out.
• Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
• Use a smaller pot of a large saucepan for this.
• Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
• Reheat stock over med. heat while preparing dumplings.
• For dumplings: Combine ingredients in bowl.
• Stir until smooth, let rest for 5-10 minute
• Roll out onto floured surface to 1/2 inch thickness.
• Cut into 1/2 inch squares and drop into the simmering stock.
• Use all of the dough.
• They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
• Simmer for 20-30 minute until desired thickness.
• Stir often.
• While stock is thickening, the chicken will have become cool enough to handle.
• tear the meat from bones and remove skin.
• Cut meat into bite-size or desired size pieces.
• Add to pot.
• Simmer till chicken heated (5-10 min.).