Chicken And Dumplings Recipe

How to make it

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• Place chicken in a large pot. (Turn chicken upside down; cook it with the breast side down to prevent drying. )
• Add the water, broth, carrot, onion, celery and salt.
• Bring to a boil.
• Cover and lower heat.
• Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and let it cool enough to handle.
• Remove the carrot, onion and celery from the broth and set aside. Leave the broth in the pot.
• Bone chicken.
• Discard all skin, bones and cartilage.
• Tear meat into bite sized pieces.
• Set aside.
• For dumplings:
• Mix flour, baking soda and 1/2 tsp salt in bowl.
• Cut in the shortening with pastry blender or two knives until mixture is consistency of cornmeal.
• Add the buttermilk, (or milk).
• Stir just until dry ingredients are moistened.
• Turn dough onto a floured surface and ONLY knead 4 or 5 times.
• For drop dumplings:
• Pat dough down to a 1/4-inch thickness.
• Pinch off 1 1/2 inch pieces.
• For rolled dumplings:
• Roll dough to 1/4 inch thickness.
• Cut into strips, about 2 x 2 inches.
• Bring broth to a boil.
• With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce heat to medium.
• Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes.
• Return chicken and vegetables to the mixture.
• Simmer until heated through.
• Add freshly ground black pepper and remove from heat.
• Serve in low, flat bowls.