Chicken and Dumplings

Yield

8 servings

Ingredients

• 1 (2 1/2-pound) whole chicken, cut up
• 2 1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 teaspoon chicken bouillon granules
• 3 cups self-rising flour
• 1/2 teaspoon poultry seasoning
• 1/3 cup shortening
• 2 teaspoons bacon drippings
• 1 cup milk

Preparation

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Southern Living, NOVEMBER 2001

**I added the veggies - veggies are good - even if they're from a can! I also chopped up a couple pieces of bacon really fine and put that in there too.