- Preparation time
- 30 mins
- Cooking time
- 70 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Main Course
- Posted by
- Posted on
- July 4, 2018
- 3 lb
- One Whole Chicken
- 1 Cup
- Celery Stalk (Chopped)
- 1 Cup
- Carrots (Chopped)
- 2 qt
- Water
- 2 1/2 tsp
- Salt, Divided
- 1/2 tsp
- Pepper - Ground Black
- 2 Cup
- Flour - All Purpose
- 1/2 tsp
- Baking Soda
- 2 Tbsp
- Vegetable Shortening
- 3/4 Cup
- Buttermilk
- 1 Garnish With
- Fresh Chives (Chopped)
Chicken and dumplings is a dish that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling.
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining 1⁄2 teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to 1⁄2-inch thickness. Pinch off dough in 1 1⁄2-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.