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Old Fashioned Chicken and Dumplings

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"Thank you Tammy Gadberry for this recipe idea, this came from Yankee Magazine and sounds exactly the way you described Grandma Gadberry's Chicken and Dumplings recipe!"

Serves 10-12 | Prep Time 30 min | Cook Time 1 hour

Why I Love This Recipe

This homemade chicken and dumplings recipe has been passed down through generations and brings to mind the old-fashioned flavors of Grandma's kitchen.

Ingredients You'll Need

1 whole 4 to 5 lb chicken
1 medium yellow onion, diced
5 bay leaves
5 Tbsp salted butter
1 1/2 Tbsp salt
1/2 teaspoon freshly ground black pepper
(correct seasonings to taste)

3 cups all purpose flour
1-1/2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
3/4 cup plus 2 tablespoons water
2 large eggs, beaten
(Optional Garnish: minced fresh parsley)


When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste).

Put the flour, baking powder, and salt in a large bowl and whisk to blend. Add the oil and stir to coat the flour, then add the water and beaten eggs. Stir just enough to combine, then knead with clean hands until evenly mixed.

Turn the dough out onto a generously floured board and divide in half. Take the first portion and roll out into a thin rectangle. Slice the dough lengthwise into 1/2-inch-wide strips, then cut cross-wise into pieces 4 inches long. Repeat with remaining dough.

Bring the broth back to a boil. Drop the dumpling strips into the boiling liquid. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they'll puff up a bit), about 20 minutes. Return the chicken to the pot in the last 5 minutes of cooking. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley.

Note: Alternatively, you can use bisquick.

Pairs Well With

A spoon!

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