Chicken and Dumplings
 
Recipe has been adopted in this house from another author's share!
Ingredients
  • Whole chicken (raw or roasted – see note below)
  • 2 stalks celery
  • 2 lg. Carrots chopped
  • Onion - 1 med size chopped
  • 2 one qt. boxes of store-brought chicken broth (Daniella prefers organic, but to each their own)
  • 2-3 cloves garlic
  • ½ tbsp of parsley
  • Bay leaf
  • 8 peppercorns
Instructions
  1. 1 whole chicken (fryer or stewing hen/fryer will cook faster b/c less meat)
  2. Wash with cold water & place in large pot filled with filtered water to cover chicken by ½ inch or so. {after washing chicken, add water to sink with 1 T. bleach to disinfect sink from chicken blood-rinse well with water- wear towel or apron so don’t get bleach on clothes}. Rinse out sink with water.
  3. To pot add 2 stalks celery/washed and cut in half-leaves are fine too.
  4. Also add carrot and 1 medium onion, with outer peel removed and cut into quarters or smaller, if prefer.
  5. Pour in chicken broth
  6. Add 1-2 cloves garlic (or 1 tsp. chopped from a jar) and a bay leaf, and 6 whole peppercorns if desired/or ⅛ tsp. ground black pepper. Truthfully the peppercorns are so wonderful.)
  7. Place pot on burner the closest size to pot bottom/bring to boil and cover pot with lid/turn heat down to simmer and let cook 1-2 hours or till meat falling off bones. (If using bought chicken, until everything is simmering and hot)
  8. Carefully remove hot chicken meat to large plate or flat pan to cool. When cool remove meat from skin/bones. (if cooking actual whole chicken – I disregard this step if I use a store-bought chicken)
  9. While meat is cooling make the dumplings:
  10. In a deep bowl combine well: 2 C. flour lightly spooned into the cup measure (sifting)
  11. 1 ½ tsp. baking powder
  12. 1 tsp. salt
  13. Cut into that dry mixture with a fork, ⅓ C. Butter (though Grams used margarine, we forgive her)
  14. When the butter is incorporated into the flour mixture it will look like big white peas.
  15. Add ⅔ C. milk (soy unsweetened coffee creamer, or evaporated milk ok, too){use ⅓ milk & ⅓ water}…mix until a soft dough forms.
  16. When ready to make dumplings, you may add chicken meat to the pot—bring broth to boil…drop soft dumpling dough by spoonfuls onto boiling broth .
  17. Cook UNCOVERED OVER LOW HEAT for 10 minutes.
  18. Then COVER & cook 10 minutes more.
  19. May remove celery from pot if wish and discard. You may or may not want to bother with removing the bay leaf – if it’s company, go for it, if not, whoever finds the bay leaf in their portion gets extra dessert. It’s a law. Enjoy! Great with a fresh green salad, bread, or other comfort food like roasted squash, cooked chard, or whatever.
Notes
*NOTE: If you are lazy like me and want to eat faster, you can substitute stewing a chicken with buying a roasted chicken from your local store or deli, tearing the meat off, and popping it into the pot.

*ANOTHER NOTE: Yes, it is necessary to cook the dumplings as stated so they set up well. These are not flat-style dumplings…these cook up to be giant dumplings the size of a fist or face, depending on your preference. Dumpling ingredients are stated within the recipe when you come to that step.
Recipe by Cabin Goddess at http://cabingoddess.com/2014/09/23/fading-light-angeladennis/