Homemade Chicken and Dumplings |
| Name: |
Whitney Higgins |
| Base: |
Fort Campbell |
| Recipe: |
Ingredients:
1 whole chicken approximately 4-6 pounds, neck, gizzards and liver removed
3 carrots, peeled and broken into large pieces
3 celery stalks, white ends removed and cut into large pieces
1 medium onion, skin removed and quartered
2-3 cloves garlic, skin removed
2 bay leaves
1/4 teaspoon pepper corn
2 fresh sage leaves
1 1/2 teaspoons kosher salt
10 cups water
Dumplings:
1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening
2 tablespoons butter
1/2 cup milk
4 tablespoons finely grated carrot
1 teaspoon minced fresh parsley
Directions
In a large stock pot place chicken, carrots, celery, and onions. Using cheese cloth or a coffee filter, make a spice bag with remaining ingredients except the salt. Tie bag with kitchen safe twine. Cover with water and simmer on medium to low heat for 3 or 4 hours or until chicken is fully cooked. This cooking also be done in the morning and place in a crock pot for at least 4 to 6 hours on a low setting. Once chicken is cooked, remove from pot and allow to cool. Discard vegetables and spice bag. Strain stock and set aside 4 cups. The remaining stock can be placed into tupperware containers and placed into the freezer once they have cooled. Stock can be kept up to 6 months in the freezer.
Once chicken has cooled, shred meat or cut into bite size pieces being sure to remove all skin, fat, veins and tendons. In large pot pour reserved stock and cut or shredded chicken and allow to come to simmer. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut shortening and butter until mixture resembles coarse crumbs. Gently stir in milk, carrots and parsley. Once liquid has come to a simmer, using two spoons, drop small amounts of dough into pot. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Side note: frozen vegetables may be added at the same time as chicken and allowed to simmer while making dumplings
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