If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)"

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Name: Big Thicket Chicken and Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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 ribs celery chopped; 4 green onions sliced thin or 1/2 medium onion, chopped; 1 carrot shredded; 6 chicken bouillon cubes; DUMPLINGs:; 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

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INGREDIENTS

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 ribs celery ; chopped
4 green onions ; sliced thin or 1/2 medium onion, chopped
1 carrot ; shredded
6 chicken bouillon cubes
DUMPLINGs:
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

INSTRUCTIONS

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.

NOTES

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Big Thicket Chicken and Dumplings

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 ribs celery chopped
4 green onions sliced thin or 1/2 medium onion, chopped
1 carrot shredded
6 chicken bouillon cubes
 DUMPLINGs:
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

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.

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Nutrition

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Serving Size: 1 Recipe (6515g)
Recipe Makes: 1 Serving

Calories: 5785
Calories from Fat: 1803 (31%)

Amt Per Serving		% DV

	Total Fat 200.4g	267 %
	Saturated Fat 43.9g	220 %
	Monounsaturated Fat 96.5g
	Polyunsanturated Fat 50.5g
Cholesterol 47.9mg		15 %
Sodium 4428.5mg		153 %
Potassium 2427.6mg		64 %
Total Carbohydrate 986.1g		290 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 980.8g
Protein 46.4g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5785

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