Chicken and Dumplings

By • May 19, 2011 • 1 Comments

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Author Notes: This is a family favorite of ours.Sue Anne

Makes 16 servings

  • 1 Whole Chicken
  • 6 cups flour
  • 1 1/2 cup Self-Rising Flour
  • 3/4 cups Shortening
  • 3 cups Whole Milk
  1. Rinse chicken and place in a 10 quart pot.
  2. Fill pot with water and bring to a boil.
  3. Cook until chicken reaches internal temperature of 165 degrees F.
  4. Remove chicken from the broth and de-bone and then return chicken to the broth.
  5. In a mixing bowl, add flour, self-rising flour, shortening and milk. Mix and knead dough.
  6. Roll out dough, adding flour as needed. Cut into 2" X 2" squares.
  7. Bring chicken and broth to a rolling boil.
  8. Place squares individually into broth and chicken, then boil for 20 minutes, stirring occasionally.
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about 3 years ago Qdrake

Have you or do you ever add(ed) herbs or aromatics to the poaching liquid/broth? I would add a carrot or two, some celery tops, an onion stuck with a couple of cloves, a few cloves of garlic, maybe a leek if handy, some fresh marjoram, thyme and sage (and/or a goodly amount of "poultry seasoning"), a little rosemary and herbs d' provence, a slice or two of lemon (thin slices), and of course plenty of salt and some freshly crushed peppercorns.

Also, when I was little, a local woman in my grandmother's area (small country Louisiana town) would do something similar with wings and backs only; after cleaning all the meat off, she would add a couple of thighs and breasts cut into largish chunks - this way the broth was very cheaply made and the good meat was not boiled to death.