Chicken And Rolled Dumplings

Total Time: 1 hr 15 mins Preparation Time: 55 mins Cook Time: 20 mins

Ingredients

• 3 lbs chicken (bone-in or whole fryer)
• 2 quarts water
• 1 onion, whole
• 2 carrots
• 2 stalks celery
• 2 cups self-rising flour (or self-rising flour)
• 1/3 cup shortening (or butter)
• 3/4 milk (or buttermilk)
• salt, pepper, and rosemary to taste and flour (about 1/4 cup for thickening)

Recipe

recipe

• 1 directions:.
• 2 boil stock ingredients for 45 minutes to an hour until chicken is 170f internal temperature and remove to cool.
• 3 strain stock and de-fat or refrigerate for use later.
• 4 remove chicken from bone and cut into bite-sized pieces.
• 5 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.
• 6 add milk and mix with a fork until well mixed.
• 7 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.
• 8 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.