Classic Homemade C & D

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Name: Chicken & Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 pound Fryer; Water; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 cups Flour all purpose; 1/2 teaspoon Salt; 1 tablespoon Baking powder; 1/4 cup Shortening; 3/4 cup Buttermilk; 6 tablespoons Butter (3/4 sitck); 1/2 teaspoon Black pepper

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INGREDIENTS

-- CHICKEN --
3 pound Fryer
Water
1 teaspoon Salt
1 teaspoon Black pepper
-- DUMPLINGS --
2 cups Flour ; all purpose
1/2 teaspoon Salt
1 tablespoon Baking powder
1/4 cup Shortening
3/4 cup Buttermilk
6 tablespoons Butter ; (3/4 sitck)
1/2 teaspoon Black pepper

Servings

INSTRUCTIONS

Chicken:

Wash chicken thoroughly; place in large pot and cover with water.

Add salt and bring to rolling boil.

Reduce heat to medium-low and cook for about an hour or so until fork tender.

Remove chicken to cool and allow broth to cool as well.

Debone cooled chicken and cut into bite-sized pieces.

Add chicken and black pepper into cooled broth and warm.

Dumplings:

Sift flour, salt, and baking powder in a large bowl.

Cut in shortening with a fork until mixture resembles meal.

Make a "hole" in the mixture; add buttermilk and stir with fork/whisk until blended.

Use hands to turn dough until covered with flour.

Place dough on a floured surface and knead until well mixed.

Shape dough into 3 baseball sized balls.

Pat each ball to desired thickness (1/16 to 1/8). Slice into 2 inch strips.

Bring broth and chicken to a boil. Add butter.

After butter has melted, drop strips one at a time into boiling broth.

Do not stir; instead push strips down carefully into the broth.

Reduce heat to medium low.

Add more strips, making sure to cook the last batch of strips for 10 minutes.

NOTES

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Chicken & Dumplings

-- CHICKEN --
3 pound Fryer
 Water
1 teaspoon Salt
1 teaspoon Black pepper
 -- DUMPLINGS --
2 cups Flour all purpose
1/2 teaspoon Salt
1 tablespoon Baking powder
1/4 cup Shortening
3/4 cup Buttermilk
6 tablespoons Butter (3/4 sitck)
1/2 teaspoon Black pepper

Chicken:
Wash chicken thoroughly; place in large pot and cover with water.
Add salt and bring to rolling boil.
Reduce heat to medium-low and cook for about an hour or so until fork tender.

Remove chicken to cool and allow broth to cool as well.
Debone cooled chicken and cut into bite-sized pieces.
Add chicken and black pepper into cooled broth and warm.

Dumplings:
Sift flour, salt, and baking powder in a large bowl.
Cut in shortening with a fork until mixture resembles meal.
Make a "hole" in the mixture; add buttermilk and stir with fork/whisk until blended.

Use hands to turn dough until covered with flour.
Place dough on a floured surface and knead until well mixed.
Shape dough into 3 baseball sized balls.

Pat each ball to desired thickness (1/16 to 1/8). Slice into 2 inch strips.

Bring broth and chicken to a boil.  Add butter.
After butter has melted, drop strips one at a time into boiling broth.
Do not stir; instead push strips down carefully into the broth.
Reduce heat to medium low.
Add more strips, making sure to cook the last batch of strips for 10 minutes.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 8 Servings

Calories: 276
Calories from Fat: 121 (44%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1g
Cholesterol 26.2mg		8 %
Sodium 2508.6mg		87 %
Potassium 79.8mg		2 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 36.1g
Protein 4.8g		7 %
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: 276

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