hometown chicken & dumplings

How To Make hometown chicken & dumplings

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  1

  DUMPLINGS 2 cups flour 2 tbls. veg oil 1/3 cup milk 1 tsp. salt 1/2 tsp baking soda Extra flour for work surface
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  2

  Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside. In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot. In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
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  3

  Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
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  4

  Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time. Serve.
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