Grandmother’s Chicken and Dumplings
Hello friends, welcome to Dumplings Recipe. Today we are going to make Grandmother’s Chicken and Dumplings.
This is one of my family’s favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
- preparation: 30 minutes
- cook: 1 hr 35 minutes
- additional: 2 hours
- total: 4 hours 5 minutes
- Servings: 8
Ingredients for making Grandmother’s Chicken and Dumplings
- 2 cups all-purpose flour
- ½ cup shortening
- 1 egg
- ½ cup milk
- 1 whole chicken
- 2 cubes chicken bouillon
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 small onion, chopped
- salt and ground black pepper to taste
Directions for making Grandmother’s Chicken and Dumplings
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour.
- An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Grandmother’s Chicken and Dumplings Nutrition Facts Per Serving
- 481 calories
- protein 28.2g
- carbohydrates 29.7g
- fat 27.1g
- cholesterol 97.4mg
- sodium 439.3mg
