This was always an easy favorite in our house. Mom would always use the dumpling recipe from her Betty Crocker Cookbook. I use this basic dumpling recipe with slight modifications. You will need a large Dutch oven with a lid. The size depends on the size of the chicken and if you are using a whole chicken or parts. This recipe is based on a whole chicken. – Stacey Adger
INGREDIENTS
1 medium size chicken (about 4 pounds fresh or thawed according to package directions)
1 medium onion
3-4 stalks celery (discard after cooking)
½-1 tablespoon ground black pepper
½-1 tablespoon poultry seasoning
Enough water to almost completely cover the chicken (If using part or all chicken broth, use the smaller amount of pepper and poultry seasoning).
PREPARATION
- Prep the chicken by removing any remaining quills and checking the cavity to ensure it is clear of parts, packet or other materials.
- Rinse and place in Dutch oven.
- Cut off the top and bottom of the onion and remove the outer brown skin and insert the onion into the cavity of the chicken.
- Trim off the top leafy edges and the bottom white section of your celery, rinse and place whole stalks or pieces around the chicken.
- Add water (and/or broth) to almost completely cover.
- Add seasonings.
- Bring to a boil uncovered, reduce heat and simmer, covered for 50 to 60 minutes (add 10 to 20 minutes if the chicken is larger than 4 pounds).
- *If you want to add prepared chopped celery and baby carrots to eat as part of the meal, add 10 to 15 minutes before the chicken is done.
Betty Crocker’s Cookbook-Style Homemade Dumplings
INGREDIENTS
1½ cups all-purpose flour
1 tablespoon parsley flakes or crushed chives or herb combination
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
PREPARATION
- Combine all dry ingredients.
- Using a pastry blender, cut in the shortening until the mixture is crumbly.
- Stir in milk.
- Place rounded spoonfuls, or roll out dough onto a lightly floured surface to about ¼ inch thick and cut into squares or shapes, place onto the top of the chicken (not in the liquid).
- Cook uncovered for 10 minutes and cover and cook 10 minutes longer.
- Repeat this process until the dough is used up.
- Add additional seasonings to taste. Broth can be thickened with a water and cornstarch mixture, or for a creamier broth, add in some heavy whipping cream.
- Shred cooked chicken, add to the broth, and top with cooked dumplings.
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