The Pioneer Woman Tasty Kitchen

Old-Fashioned Chicken and Dumplings

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

For those of you who aren’t already acquainted with this particular Southern gustatory triumph, Chicken and Dumplings is somewhere between a soup and a stew. The flavors are simple and clean, coming solely from chicken, butter, salt, and pepper. Definitely a comfort food!

Ingredients

  • 1 whole Chicken, Thawed
  • 2 cups All-purpose Flour
  • ⅓ cups Vegetable Shortening Or Lard, Room-Temperature
  • 2 teaspoons Double-acting Baking Powder
  • 1 teaspoon Salt
  • 1 cup Milk, You Won't Need It All
  • All-Purpose Flour, Additional For Dusting Work Surface
  • 1 Tablespoon Salted Butter
  • ¼ cups Milk
  • Salt To Taste
  • Pepper To Taste

Preparation

Place chicken with the skin on, in a large pot, just covered with water. Boil chicken until fork-tender (about an hour), adding water as needed to keep chicken just submerged. Remove from heat and use a slotted spoon or tongs to pull chicken out of broth. Pull the pot of broth off of the heat and set it aside. Let the chicken cool until it can be handled without burning yourself. De-bone chicken, removing skin and gristle, and set meat aside. Discard bones.

While chicken is cooling, prepare dumplings. Mix flour, shortening, baking powder, and salt until just combined. Slowly add up to 1 cup of milk until a soft dough forms. Sprinkle your work surface and rolling-pin with flour. Roll dough as thinly as possible, between 1/8″ and 1/4″ thick. Cut into squares with a knife or pizza cutter and let the dough dry while preparing chicken and broth.

Skim surface of the broth to remove any scum and discard the scum. Bring broth to a boil and add butter and 1/4 cup of milk. Once broth has reached a rolling boil, add a single layer of dumplings. Wait until broth boils up over the dumplings and add another layer of dumplings and allow them to cook. Continue until all dumplings are boiling. Stir in chicken and boil for an additional 12-15 minutes, or until dumplings are cooked through. (Test by cutting a dumpling in half – if it looks done and isn’t gooey, then you are ready). Season with salt and pepper to taste.

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Profile photo of suzchef

suzchef on 9.7.2012

Delish! Just like my grandma used to make!

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