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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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My grandmother used to make this dish for me as a child. I would love to help her roll out the dough and put it in the pan... definitely my favorite comfort food. Ingredients:
1 1/4 lbs broiler-fryer chickens |
2 quarts water |
1 carrot, halved |
1 stalk celery, halved |
1 medium onion, quartered |
1 teaspoon salt |
1 teaspoon pepper |
1 (10 1/2 ounce) can chicken broth |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/3 cup shortening |
Directions:
1. Combine first 7 ingredients in large pot. Once you bring to a boil, reduce heat, and simmer for 1 hour, until chicken is tender. Remove chicken and vegetables from broth. Vegetables can be discarded. Allow chicken to cool, then skin, bone, and chop chicken to desired size. Return to broth.
2. Combine flour, baking powder, and salt. Cut in shortening until mixture is crumbly. Add 2/3 cup broth, stirring with a fork until dry ingredients are moistened. Place dough on lightly floured surface, and knead lightly for 1-2 minutes. Roll dough out and cut into 2 inch squares.
3. Bring broth mixture to a boil. Drop dumplings, one at a time, into boiling broth. Cover, reduce heat, and simmer for 30 minutes. Add additional broth if needed while cooking.
4. Great served with mashed potatoes! Enjoy! Can also be made ahead and frozen.
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