Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
1 (3 3/4-lb.) whole chicken
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
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
Garnish: chopped fresh parsley
How to Make It
Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
*2 tsp. butter plus 1/4 tsp. salt may be substituted.
My husband gave me the Southern Living Community Cook Book for my birthday which had this recipe in it but I had to use this recipe onlibe because the book was actually missing some steps in the recipe. I really enjoyed making this but since I was making this with what I have I pretty much had to just season with lots of salt, pepper and butter. I didn't have any of the veggies except the onion so I replaced some of the water with vegetable broth. I actually prefer my broth thick so I added one can of cream of chicken and then made my own with half the broth and some flour. This made it creamy and delicious! Since there's only the two of us, this will last us a long while. Yay!
This had good flavor, but for some reason, my dumplings dissolved in the broth during about the last 10 minutes of simmering. Not sure why - should I have worked the dough more? Everything looked good until I raised the lid during the last 10 minutes, and they were disintegrating! Very frustrating.
This was great! It was a little bland though so I had to jazz it up. When boiling the chicken, I added a bay leaf, some chopped celery and carrots, onion salt and celery salt. I used low-sodium chicken bouillon cubes (they were small cubes so I used three). The dumplings were easy and delicious. I'm definitely going to make it again!
was always afraid to try my hand at chicken and dumplings. . .this made it a reasonable accomplishment! It was so good!! I did add a bit more pepper and poultry seasoning toward the end! Anyone who is a bit fearful, it wasn't so hard after all!!