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Chicken and Dumplings

November 14, 2006
Chicken and Dumplings image

Cut up the chicken if necessary. If using pieces, just put them in a large pot (6 quart or more). Add 4 cups of water, 1 tsp salt, 1 tsp pepper, and 1 tsp poultry seasoning.

Cook over medium heat until the chicken is done and about to fall off the bone. Do not boil. How long will depend upon how thick the pieces are (average 45 minutes). Cook covered.

Mix flour, baking powder and salt in a bowl. Stir in shortening and then milk. Have a dough that is easy to work. Sprinkle bacon bits across the mixture and work it in as you slowly add them.

Next flour a countertop or cutting board and place the dough on it. Kneed the dough until it is a consistency you are satisfied with. Roll the dough to about a 1/8" thickness and cut it into nice looking pieces.

Make sure you have enough liquid to completely cover the dumplings. Turn the heat up to a low boil and slowly add the dumplings. Cover the pot and cook for 15 minutes.

Watch the pot to make sure it doesn't boil over. Serve piping hot.

For Dumplings:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening
3/4 cup milk
3 strips cooked bacon (crumbled)

For chicken:
6-8 pieces of chicken (or 1 whole chicken)
1 tsp salt
1 tsp pepper
1 tsp poultry seasoning