Chicken and Dumplings
- 1 large pack split fryer breast (4-5 breasts)
- 1 stick (1/2 cup) butter
- 1 can chicken broth
- 4 cups plain flour
- 3/4 cup Crisco shortening
- 3/4 cup buttermilk
- Salt and pepper to taste
- Preparing Chicken: In large pot cover chicken completely with water and
salt to taste. Bring to a boil then reduce heat, cover pot and simmer until
falling-apart tender (about 1 1/2 hours). Carefully remove chicken and let cool.
I like to skim the fat from top of stock at this point. Remove 3/4 cup of stock
and set aside.
- With chicken removed and stove off with pot on eye to keep warm, add butter
and can of broth. Debone and cut into small chunks and set aside.
- Dumplings: In large bowl add 4 cups flour and salt to taste, stir well.
Cut in Crisco with pastry blender until like coarse cornmeal.
- Mix together 3/4 cup stock and 3/4 cup buttermilk - should equal 1 1/2 cups.
Mix to make a stiff dough. Be careful not to mix too long as it will make dough
tough. (Mix softly and until just wet.)
- Heat remaining stock to a rolling boil. Using 1/3 of dough pat or roll out
on floured surface to about 1/8 inch thick (don't knead). Cut with knife
into 1 x 1 inch squares and drop onto rolling broth. Repeat, using 1/3 of dough
at a time. After dumplings have been added to broth, reduce heat to a simmer.
Add black pepper to taste and simmer 15 to 20 minutes - broth will thicken.
Add chicken in small amounts and stir slowly until chicken is heated.
Recipe shared with Recipe Goldmine by Randy Hartline.