SOUTHERN STYLE CKICKEN AND DUMPLING

Southern-Style Chicken and Dumplings

Ingredients
Chicken:

• 1 large fryer chicken (4-5 lbs.), neck and gizzards removed
• 1 large onion, peeled and cut in half
• 3 carrots, cut into large pieces
• 3 stalks of celery, cut into large pieces
• Kosher salt, to taste
• Pepper, to taste

Dumplings:

• 3 cups cake flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 4 1/2 tbsp. shortening*
• 1 cup milk

Instruction.
Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for 1 hour or until cooked through (about 165 degrees). While the chicken is cooking you can skip to Step 4 and start making the dumplings or you can wait until the chicken is fully cooked.
Once chicken is done, remove from the broth and let cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
Pour the chicken broth through a fine mesh sieve lined with cheese cloth (I improvised and used a coffee filter), discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.

Roll out the dough onto floured surface that you don’t mind cutting on. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, at least 30 minutes or up to several hours.
In a large pot or dutch oven over medium-low heat (depending on your stove, you may need to increase the temp slightly), bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes.

Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes (or longer, depending on your stove or if you want a thicker broth). Season generously with salt and pepper. Enjoy !

CHICKEN AND DUMPLING

CHICKEN AND DUMPLING
Ingredients
Chicken:

• 1 (2 1/2-pound) chicken, cut into 8 pieces
• 3 ribs celery, chopped
• 1 large onion, chopped
• 2 bay leaves
• 2 chicken bouillon cubes
• 1 teaspoon House Seasoning, recipe follows
• 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

• 2 cups all-purpose flour
• 1 teaspoon salt
• Ice water

Instruction
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls. Enjoy !