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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.

Southern Living NOVEMBER 2001

  • Yield: 8 servings
  • Cook time:1 Hour, 30 Minutes
  • Prep time:30 Minutes

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

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.

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

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.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

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.

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Chicken and Dumplings recipe

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