CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS image

Provided by Rose Dailey

Categories Chicken

Number Of Ingredients 11

6 to 8 pieces of chicken (i use a whole chicken, cut up)
4 Tbsp butter
1 tsp salt
1 tsp black pepper
12 oz evaporated milk
2 c all-purpose flour
3 tsp baking powder
1/4 tsp baking soda
1 tsp salt
4 Tbsp shortening
3/4 c milk

Steps:

1. In a large (at least a 6 qt.) pot, combine the chicken pieces with 6 cups of water, butter, 1 tsp. salt, and 1 tsp. pepper. Cook, covered, over medium heat until the chicken is done and about to fall off the bone, around 45 minutes to an hour. Watch the pot to make sure it doesn't boil over. Debone your chicken and add back to the broth. Add the can of evaporated milk.
2. While the chicken is cooking: Mix your flour, baking powder, baking soda, and salt in a bowl. Stir in your shortening and then your milk. You should have a dough that is easy to work. Next flour a countertop or cutting board and place your dough on it. Knead your dough until it is a consistency you are satisfied with. Don't over work the dough...it will be tough. Then you have two choices - you can roll the dough to about a 1/8" thickness and cut it into nice looking pieces, or you can just pinch off small pieces and shape them into small balls (about half the size of a golf ball). Make sure you have enough liquid to completely cover your 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.