• Chicken And Dumplings Ii

    0 votes


    • 1 whl chicken - (2 1/2 lbs) cut up
    • 2 1/2 tsp salt divided
    • 3/4 tsp freshly-grnd black pepper divided
    • 1/2 tsp garlic pwdr
    • 1/2 tsp dry thyme
    • 1/4 tsp grnd red pepper
    • 1 tsp chicken bouillon granules
    • 3 c. self-rising flour
    • 1/2 tsp poultry seasoning
    • 1/3 c. shortening
    • 2 tsp bacon drippings
    • 1 c. lowfat milk


    1. Cover chicken with water, and bring to a boil in a large Dutch oven. Add in 1 1/2 tsp. salt, 1/2 tsp. pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cold chicken. Skim fat from broth; bring to a simmer.
    2. Skin, bone, and coarsely chop chicken. Add in chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
    3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender till mix is crumbly. Add in lowfat milk, stirring till dry ingredients are moistened.
    4. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pcs.
    5. Bring broth mix to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 min.
    6. This recipe yields 8 servings.

    Similar Recipes

    Leave a review or comment