Chicken and Dumplings
Old Fashioned Chicken and Meatballs is a family favorite that's both heartwarming and delicious!
INGREDIENTS
- 1 bay leaf
- 2 stalks of celery, chopped
- 2 liters of water
- 2 cups all-purpose flour
- 1/2 medium onion, chopped
- 3/4 cup buttermilk
- 3/4 teaspoon black pepper
- 2 medium carrots, peeled and chopped
- 1 whole chicken (3 pounds)
- 2 1/2 teaspoons salt, divided
- 1/2 teaspoon of baking soda
- 3 tablespoons of vegetable shortening
INSTRUCTIONS
First, place the chicken, celery, carrots, onion and 2 teaspoons of salt in a casserole dish. Add water and bay leaf.
Then, bring to a boil, reduce the heat to medium-low, cover and simmer for 1 hour.
Remove the chicken from the pot. Let cool for 15 minutes, then remove the chicken from the bone, discard the skin and shred the chicken.
Add the pepper to the pot and bring the broth to a boil.
Meanwhile, combine the flour, baking soda and 1/2 teaspoon of salt in a large bowl.
Use a pastry blender or your fingers to chop the shortening into flour until it looks like a coarse meal.
Add buttermilk and stir until dry ingredients are moistened.
Turn the dough onto a floured surface and crumble 4 to 5 times. Roll to a thickness of 1/2 inch.
Pinch the dough into 1 1/2 inch pieces and add to the boiling broth. Reduce the heat to medium-low and simmer 8 to 10 minutes. Stir in the chicken. Happy Cooking Time.
