Chicken and dumplings recipe

Chicken and dumplings is a hearty and comforting dinner. This recipe is perfect to prepare during a long afternoon at home, especially on a rainy day.

Recipe ingredients:

1 whole chicken, approximately 5 pounds

3 quarts water

1-1/2 teaspoons salt

1/2 teaspoon pepper

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 Tablespoon dried parsley

1 Tablespoon grated carrot

1 Tablespoon minced green onion

1 Tablespoon finely chopped onion

Put the 3 quarts of water in a large stock pot that has a lid along with the salt and pepper. Remove the giblets and neck from the chicken, wash it with cold water inside and out and put it in the stock pot. Bring the chicken to a boil, cover, lower the heat and allow to simmer for 3 hours.

After 3 hours, remove the chicken but keep the broth in the stock pot. The chicken will need some time to cool, maybe up to an hour, so you can handle it. Then remove the skin and bones from the chicken and chop the meat. Dip 3/4 cup of the broth out of the stock pot and set aside. Start the heat on the stock pot so it will start boiling again.

In a large bowl mix the flour, baking powder, and salt. Stir in the 3/4 cup broth, beat the egg, and add it to the flour along with the parsley, carrot, green onion, and onion. It works best if you stir the batter with a fork. Spread a liberal amount of flour on the counter and dump the batter onto it and knead 4 or 5 times. Then roll the dough until 1/8 inch thick. Cut the dough into 1-1/2 inch squares. Once the broth is boiling, drop the dough squares into the pot. Reduce the heat a little and cook dumplings for 15 minutes. You should stir them occasionally. Lastly, stir the meat back into the dumplings and broth. Once the chicken is heated through again, the meal is ready to serve.

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