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Chicken and Dumplings - Debbie's Way
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| 1 (2 ½ pound) | chicken, cut into 8 pieces |
| 1 large | onion, chopped |
| 2 | bay leaves |
| 2 | chicken bouillon cubes |
| 1 teaspoon | homemade seasoning, recipe follows |
| 2 (10 ¾ ounce) can | condensed cream of celery soup |
| 2 cups | flour |
| 2 tablespoons | Crisco |
| 2 | egg yolks |
| ½ | baking powder |
| ¼ | salt |
| ½ cup | milk or broth |
| Place the chicken, onion, bay leaves, bouillon, and homemade seasoning in a large pot. Add 4 quarts of water and bring to a simmer over medium heat. Simmer the chicken until it is tender and juices run clear, at least 40 minutes. (I cook for about 1 ½ hours) Remove the chicken from the pot and when cool enough to handle removed skin and separate meat from bones. Return the chicken meat to the pot. Keep warm over low heat. Mix flour, salt, baking powder and Crisco together. Add egg yolk and mix well. Add broth or milk to make the dough. Roll out dough with a good amount of flour until 1/8 inch thick. Cut into 1 inch pieces. Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat. Drop dumplings into simmering soup. Stir very gently to submerge dumplings and cook until they float and are no longer doughy, 3 to 4 minutes. If broth is too thin it can be thickened before the dumplings are added. Mix together 2 tablespoons cornstarch and ¼ cup of water. Whisk this mixture into the broth. Homemade seasoning (Paula Deen's Recipe) | |
| 1 cup | salt |
| ¼ cup | black pepper |
| ¼ cup | garlic powder |
Can be kept in airtight container for up to six months
The soup portion of this recipe is from Paula Deen. The dumpling portion is from an out of print cookbook "Cotton Country Cookbook".
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