great old-fashioned chicken & dumplings

How To Make great old-fashioned chicken & dumplings

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  1

  Wash and place cut-up chicken in a Dutch oven with plenty of water to boil. Start chicken and water on high to a good rolling boil. Add salt and pepper to boiling chicken. Can add more later if necessary. Turn down to medium-low after adding salt and black pepper. Be sure there is plenty of water in the pot, this will be your broth. It should always cover the chicken well. If necessary, add more hot water. Put the lid on the pot and keep it on medium-low for the chicken to cook, checking the level of water occasionally.
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  2

  When the chicken is tender, check with a fork. Add the 2 sticks of butter and turn the pot off. Let chicken and broth cool in the pot with the lid on.
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  3

  When the chicken and juice have cooled enough to pick the chicken off the bone, lift the chicken from the pot into a large bowl. Remove chicken from the bone. Then add the meat back to the pot and discard the bones. Keep the lid on the pot. The broth should be about 1/2 Dutch oven full. Turn the burner down to simmer.
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  4

  In a medium-sized bowl, add the flour and combine it with one teaspoon of salt. Have your floured surface ready and your rolling pin along with a glass of ice water.
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  5

  Begin adding ice water to the flour and salt mixture slowly.
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  6

  When it stirs stiffly and forms a dough, you have enough water added.
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  7

  Place onto a floured surface. Make sure you put flour on the rolling pin. Press out the dough to flatten it as much as possible with your hands. Sprinkle some more flour on the dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness.
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  8

  It may take some elbow grease but it will be worth it. Using a sharp paring knife cut the dumplings into 1/2-inch strips. It's OK if they have some dusting of flour on them. The dumplings can remain on a floured surface and cure or dry a little. You want them to be stiff.
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  9

  Turn up the chicken and broth to medium-high and begin adding the dumplings. They should lift easily across your hand and hang down. Make sure the chicken and broth are at a rolling boil before adding the dumplings. This is a slow process so don't rush. If it becomes necessary to turn the burner down, that's okay. You will add dumplings until most are in the pot. You want the broth to be thick enough but not too thick. Now turn the pot down to low and cover it with a lid.
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  10

  The dumplings will simmer on low until they begin to change and become somewhat translucent. Take out a few into a small bowl to cool. Taste your salt and black pepper content to your liking. Turn off the burner and leave the lid on for several more minutes. Stir them and check for the thickness of the broth. It will become thicker as it cools.
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  11

  You may have to practice a few times, I did. However, you will get it down pat and your chicken and dumplings will be in huge demand. My deceased mother-in-law taught me the Midas Touch with these dumplings and you can learn it too. If you haven't, please read my personal story about learning to make these dumplings. They are awesome!
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