Chicken and Dumplings - Deana S. - District Cash Support
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Why I Love This Recipe
My husband started making this a couple years ago and is still tweaking it here and there, but I LOVE it every time he makes it. The smell while it’s cooking is fantastic and it tastes so good I can barely wait for it to cool before I start chowing down. My sister asks him to make this every year for Christmas and she dares anyone to have seconds because it takes away from the leftovers she’s taking home!
Ingredients You'll Need
Ingredients for stock:
2 lbs boneless chicken breast
2 lbs boneless chicken thighs
(trim excess fat off both)
32 ounces of chicken stock
32 ounces of chicken broth
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 ½ tsp dried thyme
½ tsp ground red pepper
Ingredients for dumplings:
3 cups self-rising flour
2 tsp poultry seasoning
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1/3 cup shortening
2 tbsp butter/margarine
3 tsp bacon drippings (can be omitted)
1 cup milk
Directions
Trim excess fat from breasts/thighs and place in large pot. Cover with stock and broth. Bring to a boil and add all seasonings listed under “stock” (salt, pepper, garlic powder, thyme and ground red pepper). Reduce heat, cover and simmer for 40 minutes. While chicken is simmering, make the dumplings: Combine flour and spices listed under “dumplings” in a large bowl (poultry seasoning, pepper, garlic powder and thyme). Cut in shortening, butter/margarine and bacon drippings with a hand-held pastry blender (or fork) until crumbly. Add milk, stirring with a spoon until all ingredients are moistened. Using hands, form the dough into a ball. Place the dough on a floured surface and roll out to 1/8 inch thickness. Cut into 1 inch squares (I use a pizza cutter). When chicken is done cooking, remove it from the pot and cut into bit-sized pieces. Return the chicken to the pot and bring to a boil. Add the dumplings a few at a time into the boiling broth, stirring gently. Reduce heat and cover. Simmer for 25 minutes, stirring often. Enjoy!
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