Connie's Southern Style Chicken and Dumplings recipe
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Ingredients
- 1 whole chicken, rinsed and giblets removed 8 cups water 1 teaspoon salt 2 tablespoons butter ½ teaspoon salt 4 teaspoons butter 1 ¾ cups all-purpose flour, or as needed 1 tablespoon butter ¼ cup evaporated milk
Nutrition Info
- 443.4 caloriescarbohydrate: 28.9 gcholesterol: 87 mgfat: 24.3 gfiber: 1 gprotein: 25.5 gsaturatedFat: 9.9 gservingSize: -sodium: 719.6 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Connie's Southern Style Chicken and Dumplings
Directions
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Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot, set aside.
Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.
Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long, drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired, return chopped chicken meat to the pan. Stir in evaporated milk, simmer until chicken meat is hot.