Recipe For Chicken And Dumplings

1 whole fryer chicken
3 stalks of celery
2 carrots
1 medium onion
1 tablespoon salt
1/2 teaspoon pepper
2 tablespoons of chicken base

For the Dumplings:

2 cups of self-rising flour,
plus up to another cup for kneading
1/4 cup vegetable shortening
1 egg, lightly beaten
plus
enough buttermilk to make 1 cup

Here's what you need to do:

Put whole chicken in large pot with celery, carrots, onion, salt, pepper and chicken base. Cover with cold water. Bring to a boil. Reduce heat, cover and simmer until chicken falls off the bone (about 2 hours). Remove the chicken and set aside to cool. Remove and discard the vegetables.

Cut the shortening into the flour until mixture resembles coarse crumbs.

Beat the egg in a liquid measuring cup and add enough buttermilk to make 1 cup. Add to flour mixture and mix until everything comes together.

Turn dough out onto a floured surface and knead enough flour into the dough until it forms a stiff ball.

Roll dough out to 1/4 inch thickness and cut into 1" strips and then into squares. (It's okay if there is still a lot of raw flour sticking to the dough, this will help to thicken the broth).

Bring broth back up to where it is just simmering and drop in the dumplings a few at a time. Gently use a spoon to push the dumpling into the broth. Simmer 10 minutes uncovered then cover and simmer another 10 minutes.

Pull the chicken off of the bone. Cut the chicken into bite size pieces and return to pot.

Enjoy your chicken and dumplings!

**If you think that this recipe might be a little to challenging for you, try my Easy Chicken and Drop Dumplings Recipe

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