Chicken-n-Dumplins

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Honestly, I appreciate all of you. I love the comments and questions, and I hope to see when you try one of my recipes.

So, here you go:

Chicken-n-Dumplins

1 whole young chicken

1 gallon of water, approximately

1 1/2 cups of carrots, cut into medallions

3/4 cup chopped celery

1 small onion, diced

1 teaspoon salt

For the Dumplins:

2 cups plain, all-purpose flour

3 teaspoons baking powder

1 1/2 teaspoons salt

6 tablespoons butter, cubed and chilled

3/4 cup of milk

Directions:

Under running water, check chicken for any remaining feathers and remove them if found. Place chicken in a large stock pot, 8 quarts or larger. Add the teaspoon of salt and cover. Bring to a boil and then reduce to a simmer. Let simmer for 1 hour.

While the chicken is simmering, clean and cut up carrots, celery, and onion. When the chicken is done, carefully remove it from the pot and transfer it to a pan to let cool. Add the vegetables to the stock now created by boiling the chicken. Return to a simmer and cook the vegetables for about 45 minutes.

When the chicken has cooled enough to handle, begin to remove the skin, debone, and rough chop the meat. Set aside while preparing the dough for the dumplins.

For the dumplins, combine the flour, baking powder, and salt. Cut the butter into the flour mixture until it begins to resemble coarse cornmeal and butter is well combined. Make a well in the center of the flour and add the milk. Stir with a wooden spoon until it comes together. If it is too dry to hold together, add a few splashes of milk. You want a dough that just holds together, not wet.

Turn the dough out onto a floured surface and roll out to about 1/4 inch thickness. With a knife or pizza cutter, cut into squares about 1 – 1 1/2 inch.

Add the cut up chicken back to the pot and increase the temperature to bring to a rolling boil. You want the broth boiling to help cook and steam the dumplins. Begin adding the dumplins, carefully keeping them separated. Replace the lid to the pot and let the dumplins cook for about 5 minutes. The flour off the dumplins will help thicken the broth. If the broth has not thickened enough, make a slurry with about 1 tablespoon of flour to 1/4 cup of milk. Add the milk a little at a time to the flour to help prevent lumps. Add the slurry to the chicken-n-dumplins, while stirring it well to incorporate it. It will thicken quickly.

Ladle out chicken-n-dumplins into bowls and serve!