D' BEST CHICKEN N' DUMPLINGS

D' Best Chicken N' Dumplings image

This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.

Provided by SIS T

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

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Ingredients

3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons shortening
1 cup ice water
1 (4 pound) whole chicken, cut into 8 pieces
1 tablespoon seasoning salt, or to taste
3 ½ quarts water
½ small onion, chopped
2 stalks celery, chopped
¼ cup margarine
salt and pepper to taste
1 teaspoon poultry seasoning

Steps:

In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Nutrition Facts : Calories 990.2 calories, Carbohydrate 49.4 g, Cholesterol 227 mg, Fat 58 g, Fiber 2 g, Protein 63.1 g, SaturatedFat 15.5 g, Sodium 936.4 mg, Sugar 0.7 g