Not quite sure how to rate this one. Everyone in the family thought the flavor was just right, which is an accomplishment. But everyone was also surprised that the broth was so thin.
Classic Chicken and Dumplings
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Yield: Makes 8 servings
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Total: 2 Hours, 25 Minutes
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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