- Average
- Average budget
Ingredients
- 1 whole chicken (cut up)
- 2 celery stalks, cut in large chunks
- 2 carrots, cut in large chunks
- 1 onion, halved
- Bay leaf
- Salt and Pepper
- Water to cover chicken
Preparation
Step 1
To prepare the stock, you need a large stockpot and place over medium heat. Add the vegetables and chicken, water and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and need more stock you can add more chicken broth.
Dumplings:
2 ¼ cups Enriched Bleached Self-Rising Flour, divided
¼ cup Crisco All Vegetable Shortening, chilled
¼ teaspoon black pepper
½ cup milk
½ cup chicken broth
Place 2 cups flour in large bowl. Cut in shortening using pastry blender or 2 knifes just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.
Turn dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8 inch thickness. Cut dough strips ( I use a pizza cutter), about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.
Cover; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk and cooked chicken. Cook about 5 minutes or until heated through. Add torn chicken back to dumplings and simmer.