crock pot rotisserie chicken n fluffy dumplings

How To Make crock pot rotisserie chicken n fluffy dumplings

• 1

  Place the chicken carcass (bones and skin) into a 4 or 6 qt crock pot. Mine was frozen but can be fresh. Reserve/refrigerate the meat after cutting it into large diced pieces.
• 2

  Add the onion, celery and carrot to the pot.
• 3

  Add the broth or water and bouillon cubes. Can use the better than bouillon and mix as the jar directs. Fill the crock to almost 3/4 full (add water or more broth if needed) I used a 4qt crock pot.
• 4

  Add Italian Seasoning and black pepper.
• 5

  Cover and cook on high 4-5 hrs or on low 7-8 hours.
• 6

  Remove lid and strain the bones and skin from the broth. I use a slotted spoon or skimmer and place the bones, skin and vegetables into a large bowl that I will use to make the dumplings. Return the lid onto the pot and turn the temp to high. I cover the lid with a kitchen towel and place an up-turned coffee cup over the covered handle. This helps hold in heat to bring the broth to a boil.
• 7

  Pick thru the bowl and discard skin. Pick out the bones and save any meat before discarding all the bones. Return the meat and vegetables to the pot. Replace lid, towel and cup. Do not wash the bowl. I use the same bowl to make the dumplings.
• 8

  For the dumplings: Measure 2 cups SR flour into the bowl.
• 9

  Drop the shortening onto the flour. I usually use a fork to measure my shortening. Usually the size of an egg on the fork. I use 2 egg size scoops.
• 10

  Use a fork to stir/break-in/mix the shortening and the flour. There should be no lumps in the mixture. It should be well blended.
• 11

  Make a well in the center of the mixture with the fork. Save the fork for stirring in the liquid.
• 12

  Pour the buttermilk into the well. Do not clean out the measuring cup.
• 13

  Measure 1/2 cup of the chicken broth from the crockpot into the buttermilk cup. Stir with the fork to mix the broth with the buttermilk left over in the cup. Set aside to cool slightly.
• 14

  In the bowl, stir in the buttermilk gently with the fork, adding flour from the edge of the well as you stir. Stir in all of the buttermilk.
• 15

  Pour the broth mixture into the dumpling batter. Stir gently with the fork. Scrape the sides and bottom of the bowl. Set aside.
• 16

  Add the cubed chicken to the broth.
• 17

  Add the parsley flakes. At this point add the onion powder and garlic power if desired. stir.
• 18

  Pour in the milk. Stir.
• 19

  Add boiling water at this point if needed to fill the pot to almost 3/4 full.
• 20

  Take 2-3 fork fulls of the dumpling mixture and stir it into the broth.
• 21

  Cover the pot again. Let it come to a boil.
• 22

  Back to the dumplings: I use an ice cream scoop with a release handle (or a large cookie scoop) to drop my dumplings. This will make a fluffy center. Smaller scoops will have a thicker/more gummy pasta like center. in the 4 qt I can drop 4 large dumplings. 2 per serving. The mixture makes 8. Cook in 2 batches.
• 23

  Cover the pot again and time 8 minutes.
• 24

  At 8 minutes uncover the pot and flip the dumplings over. Re-cover the pot and time 5 minutes.
• 25

  Serve 2 dumplings in a bowl with the chicken broth.
• 26

  Cook the rest of the dumplings, same as before.
• 27

  Cool any leftovers and refrigerate. Reheat in a pot with a small amount of boiling water on the stove-top for best results. Can be microwaved but the dumpling will cook in the center and won't be as fluffy.
• 28

  I have never frozen the leftovers.
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