Sharon's Chicken and Dumplings

Sharon’s Chicken and Dumplings

 

I start the day before by preparing the chicken:

Chicken pieces

Celery stick (removed after boiling)

Chopped onion

Chopped carrot

Optional LeSeur Young Peas

Salt/Pepper

Poultry Seasoning

All ingredients depend on how many you are feeding. Place all this in a crockpot and cook 4 hours. Then cool down and place in refrigerator overnight. For faster result, boil chicken on top of the stove until done, cool down and place in refrigerator.

The next day: Skim the fat off the boiled chicken. Pull off any chicken skin. Carefully pull chicken off the bones and shred. Discard bones and skin. In a large pot, bring the broth, chicken and vegetables back to a boil. Add some butter. Meanwhile mix up a biscuit mixture for the dumplings.

2 cups plain flour (or use self rising flour and leave out the salt)

1/4 cup butter (or lard, shortening) cut in

Salt

Add enough milk to make dough (about 2/3-3/4 cups)

Sprinkle flour on dough board and put dough on it. Roll it out until it’s thin and cut into strips. Drop the dumplings into the boiling broth. Make more dough if you need to. Let it simmer for about 15 mins being careful not to let it burn. Ready to serve.

Sharon’s Chicken and Dumplings