Ingredients:
- 1 (3 -4 lb) whole chickens
- 1 gallon water
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper (optional)
- 2 celery ribs, chopped
- 4 green onions, sliced thin or 1/2 medium onion, chopped
- 1 carrot, shredded
- 6 chicken bouillon cubes
DUMPLING INGREDIENTS
- 6 cups flour
- 2 teaspoons baking powder
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 cup margarine or 1 cup butter flavor shortening
- 2 eggs, beaten
- 2 cups chicken stock
Directions:
- Place whole chicken and water into large pot or dutch oven.
- Add poultry seasoning, garlic powder& pepper.
- Bring to boil and reduce heat to medium.
- Cook chicken for about 1 hour or until tender.
- When done, carefully remove chicken from pot; set aside to cool.
- Remove 2 cups of stock and set aside to cool.
- Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
- While chicken is cooling, prepare dumplings.
- Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
- Add margarine and combine until mixture is coarse and crumbly.
- (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
- Turn out onto floured surface and knead slightly until smooth.
- You may need to divide dough in half and only roll out half at a time.
- Roll out to approximately 1/8-inch thickness.
- Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
- Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
- Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
- Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
- When done, remove from heat and cover pan.
- Remove skin and debone cooled chicken.
- Cut into bite size pieces then fold into hot dumplings & broth.
- This recipe will serve a family of 4 two main course meals.
- Leftovers can be frozen.