World's Best Chicken and Dumplings |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine. Ingredients:
1 (4 -5 lb) broiler-fryer chickens, halved |
2 celery ribs, and tops |
4 carrots, peeled and thinly sliced |
1 medium onion, diced |
1 (14 1/2 ounce) can chicken broth |
1 tablespoon salt |
1 teaspoon poultry seasoning |
1 teaspoon garlic powder |
1 teaspoon black pepper |
1 1/2 cups heavy cream |
2 tablespoons butter |
3 quarts water |
2 tablespoons cornstarch |
3 cups flour |
2 chicken bouillon cubes |
1 tablespoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
2. Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
3. Remove chicken and let stand until cool enough to handle.
4. Remove 1 cup of broth and strain.Set aside.
5. Remove meat from bones and discard skin and bones; add meat back to broth.
6. Return broth and chicken to simmer.
7. In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
8. Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
9. Drop strips into soup; simmer for 20 minutes, stir occasionally.
10. Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
11. Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).
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