By: Emily Matthews
My kids went back to school this week, so we had our annual back-to-school meal: homemade chicken and dumplings.
This started a few years ago when my daughter started kindergarten since with all three children out of the house, I actually had the ability to focus on all of the steps involved in making this delicious recipe.
It is a recipe that has been passed down through my family over the years and it is easily the best chicken and dumplings recipe I’ve ever had.
1 stewing chicken (at least 5lbs)
3 qts water
2 tbsp salt
3 cups flour
1/2 tsp salt
2 tsp sugar
1/2 cup shortening (I highly recommend the butter flavored Crisco)
In a large pot, boil chicken, salt, and water. Simmer a few hours, until tender.
Debone chicken and tear in bite sized pieces. (Let the chicken cool for a bit first)
Return chicken to broth. Skim off fat.
In a mixing bowl, combine flour, salt, and sugar; mix in the shortening until it resembles cornmeal.
Add water until dough adheres together.
Shape the dough into a ball and roll it out and cut it into 1×2 inch strip.
Heat the broth to boiling and drop the dumplings in the broth. Stir, reduce heat.
Cover and simmer for 20 minutes.
The great news is that this is even better as leftovers…if you have any….