Chicken and Dumplings

My oldest son, Cason, loved my gran's chicken and dumplings. As far as he is concerned, I've yet to perfect her recipe. The reason why is simple.... I cheat by using pre-made dumplings.... and, I use chicken breast without the fat. It's the fat that does it.... all the flavor is in the fat. The recipe below is the right way to make them, so.... Cason.. this is for you :)

Chicken and Dumplings

Large whole or cut up chicken or hen, cooked until tender and then deboned, skin removed and cut or torn into smaller pieces
Salt and Black Pepper to taste
4 cups plain flour
1 1/2 cups warm water
4 Tbsp butter (1/2 stick)
Rolling pin and extra flour to sprinkle to keep dough from sticking
Dough rolling plastic, wax paper or something to roll the dough out on

Prepare chicken ahead of time:

Place chicken or hen in large stock pan, cover with water and bring to a boil.
Add salt and pepper.
Cover pan, turn heat down and simmer until chicken falls apart.
When chicken is done... remove from broth and allow to chicken to cool.
Set broth aside until dumplings are ready to be added.
Once chicken is cool, remove bones and skin and tear or cut into smaller pieces.

If you want to .... you can add onions and celery to the boiling chicken and then remove them from the broth when you remove the chicken.



Dumplings:

Sift 4 cups of plain flour into bowl. Add 1 1/2 cups warm water, blend until it becomes a hard paste.
Sprinkle a large sheet of dough rolling plastic, or, wax paper with extra flour and place dough for rolling.
Sprinkle rolling pin with flour and begin to roll dough until very thin.
Cut into strips and leave until ready to place in boiling water.
Bring broth to a boil, add dumplings.
Add chicken back to broth.
Continue to simmer for 10 - 12 minutes.




If you like your broth thicker... add small amounts of flour until the broth reaches the consistency you like.... remember that the longer it cooks.. the thicker it will become.