
Chicken & Dumplins
Ingredients
Instructions
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In a large, deep pot, place chicken and cover completely with water. Add salt & pepper to taste. Set pot on the stove and cook at medium-high heat for up to 2 hours, adding more water as needed to keep the chicken covered.
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Remove chicken from pot and set aside on a plate to cool. Leave chicken broth in the pot on the stove and turn the heat down to low to simmer while making dumplings.
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In a mixer bowl, add flour, baking powder, salt, pepper & crushed red pepper flakes. Sift together with a whisk. Add shortening and cut into the flour using a pastry blender or two forks until the mixture is crumbly.
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Add the milk to the flour, 1/2 a cup at a time, stirring thoroughly with the paddle attachment on low or with a wooden spoon until the milk is incorporated and the dough is formed.
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Dump dough out onto a parchment paper lined countertop and roll out to a 1/2 inch thickness. (You can place another sheet of parchment paper over the top of the dough while rolling for easy cleanup and smooth rolling).
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Turn the simmering chicken broth up to medium-high, so that its really boiling. Cut dough into 2x2 inch squares and drop them into the boiling broth. Repeat with all of dough.
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While dough is cooking, begin deboning the chicken. As you remove chicken from bones, break up the pieces and add them to the cooking pot. Discard bones.
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Turn heat down on pot to low and let simmer for up to an hour, stirring often so that the bottom doesn't burn.