Chicken And Plump Dumplings

Oxmoor House
6 to 8 servings

Ingredients

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1 (2 1/2- to 3-pound) broiler-fryer, cut up and skinned
1 teaspoon chicken-flavored bouillon granules
1 tablespoon salt
1/4 teaspoon pepper
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup lard
1/2 cup milk

Preparation

Combine chicken, bouillon, 1 tablespoon salt, and 1/4 teaspoon pepper in a Dutch oven. Cover with water, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into bite-size pieces. Return chicken to broth; set aside.

Combine flour, baking powder, 1 teaspoon salt, and 1/8 teaspoon pepper, mixing well. Cut lard into flour mixture with a pastry blender until mixture resembles coarse meal. Add milk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead gently 30 seconds. Roll dough to 1/8-inch thickness; cut into 1- x 4-inch strips. Bring chicken broth to a boil. Drop dumpling strips into broth. Reduce heat; cook, uncovered, 20 minutes. Cover, and continue cooking 5 minutes or until dumplings are plump and tender.

Note: The addition of chicken flavored bouillon granules is a "modern" innovation that serves to make the chicken broth "headier."

Created date

February 2010