Chicken And Rolled Dumplings - cooking recipe

Ingredients
    Stock and chicken
    3 lbs chicken (bone-in or whole fryer)
    2 quarts water
    1 onion, whole
    2 carrots
    2 stalks celery
    Dumplings
    2 cups self-rising flour (or Self-Rising Flour)
    1/3 cup shortening (or butter)
    3/4 milk (or buttermilk)
    Plus
    salt, pepper, and rosemary to taste and flour (about 1/4 cup for thickening)
Preparation
    Directions:
    Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
    Strain stock and de-fat or refrigerate for use later.
    Remove chicken from bone and cut into bite-sized pieces.
    For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
    Add milk and mix with a fork until well mixed.
    Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
    To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.

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