Chicken and Dumplings

This old-fashioned chicken and dumplings recipe uses a whole chicken, cut up, and has a homemade pastry crust made with self-rising flour.  This is the recipe you want when you're looking for homestyle comfort food.

Yield: 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 (2 1/2-pound) whole chicken, cut up
  • 2 1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon chicken bouillon granules
  • 3 cups self-rising flour
  • 1/2 teaspoon poultry seasoning
  • 1/3 cup shortening
  • 2 teaspoons bacon drippings
  • 1 cup milk

Preparation

  1. Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
  2. Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
  3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
  4. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
  5. Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Dumplings Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy