Stove-top Chicken & Southern Dumplings

I didn't think to dump the stuff in the crock-pot today, so I'm making chicken & dumplings on the stove instead.

Chicken & Southern Dumplings
1 whole chicken (about (3 lb.) or 4-5 chicken breasts
4 carrots
4 celery stalks
1 cut up onion (skin on)
2 tsp. salt
1 tsp. pepper
1 tsp sage or poultry seasoning
2 bay leaves
1 gallon water

4 TBSP Butter
4 TBSP flour
2 TBSP white cooking wine

*for the dumplings*
2 c flour
3 TBSP shortening
1 tsp salt
1/4 c water

Put chicken, 2 carrots, 2 celery stalks, 1/2 onion w/the skin and spices in the pot and pour the water over. Leave the skin on the onion because it will make the stock darker, and you're going to throw all these vegetables away anyway. Bring to a boil, and cook until chicken is white and cooked through.

While it's cooking you can chop the other two carrots, two celery stalks, and half onion (throw the skin away off this piece).

When the chicken is cooked, strain over a large bowl or pot, remove chicken and throw away those vegetables. When it's cooled enough, tear the chicken into bite-sized pieces. If you've used a whole chicken, remove the skin and debone the chicken. Cover the chicken and set it aside.

Melt 4 TBSP butter over medium heat, add chopped onion and cook until onion is clear. Then add flour and whisk until the flour absorbs all the butter. Turn it on high, and keep whisking. Whisk in 2 TBSP cooking wine, then slowly add back the chicken stock while whisking. Bring it up to a boil, and then reduce when it starts to thicken and add the chopped carrots and celery. Add the chicken back in and let it cook until the veggies are soft.
To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until 1/4 inch thick. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 2 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 20-30 min until they float and are no longer doughy.


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