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Chicken and
Dumplings
For Dumplings:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening
3/4 cup milk
3 strips cooked bacon (crumbled)
For chicken:
6-8 pieces of chicken (or 1 whole chicken)
1 tsp salt
1 tsp pepper
1 tsp poultry seasoning
Cut up the chicken if necessary. If using pieces,
just put them in a large pot (6 quart or more).
Add 4 cups of water, 1 tsp salt, 1 tsp pepper,
and 1 tsp poultry seasoning. Cook over medium
heat until the chicken is done and about to fall
off the bone. Do not boil. How long will depend
upon how thick the pieces are. I average 45
minutes. Cook covered.
While the chicken is cooking:
Mix your flour, baking powder and salt in a bowl.
Stir in your shortening and then your milk. You
should have a dough that is easy to work. Sprinkle
you bacon bits across your mixture and work it
in as you slowly add them.
Next flour a countertop or cutting board and
place your dough on it. Kneed your dough until it
is a consistency you are satisfied with. 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).
If you are going to cut them into nice pieces,you
can even make fancy shapes. If your children are
helping to make the dumpling they sort of enjoy
making hearts, stars, squares, etc. Small cookie
cutters work nicely for this. Otherwise, just
shaping them into ball works fine.
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. This is a dish I always sneaked
back into the kitchen for more of when I thought
nobody was watching. It also tastes great as
leftovers. The flavors just blend even more.
As a variation, you can also add shreaded cheddar
cheese to your dumplings.
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