TreeDawgs’s Chicken & Dumplings

I cooked one of my favorite dishes Sunday......just like Granny used to make. No short cuts with this recipe!!!!

TREEDAWG’S CHICKEN & DUMPLINGS


1 Whole Chicken
12 Cups Water
1 Yellow Onion
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
3 Tbsp. Real Butter
½ Cup Milk
Salt, Pepper, Garlic Powder

DUMPLINGS:

3 Cups Flour
2 Tsp. Baking Powder
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper



Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 12 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.

Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.

Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on floured board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.

Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.

Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk and stir. Turn off heat, cover and let sit for at least 20 minutes. Lets eat!!!!!!!!!