Chicken and Dumplins

I just shared this with someone on a different sub, and thought someone here might like it, too. The original recipe is easily 75 years old; I've included some updated suggestions for ease of use.

1 whole fryer, cut up (You can also use 2.5 lbs of whatever chicken pieces you have)2 ½ tsp salt2 quarts water (8 cups)2 tsp pepper (or to taste)2 Chicken bouillon cubes2 tsps baking powder1 ½ cups all purpose flour1 egg, beaten1 2/3 cups milk2 tbsp shortening¾ stick of butterSpices to taste, depending on how you like your broth. (Explained in step one.)

Tools recommended: stock pot, cutting board, mixing bowl, rolling pin, pizza cutter

1. Boil the chicken with 2 quarts of water with any desired seasoning (about 45 minutes). This will not only cook the chicken but will create the broth, which is the flavor base of your entire dish. I add some celery, carrots, onions, garlic, fresh rosemary, salt, pepper, sage, and parsnips, to create a tastier broth.
2. Cool and debone the chicken, taking care to remove fine bones and gristle. Coarsely shred the chicken manually; put into the refrigerator. Strain the broth to remove excess spices if you used whole garlic cloves, veggies, or rosemary leaves. Add chicken bouillon cubes, butter and 1 ½ tsp salt to broth and let it rest while you mix the dumpling dough. (Both chicken and broth can sit in the refrigerator overnight if you're making this the next day.)
3. Begin mixing dumpling dough: combine 1 tsp salt, baking powder, and flour first. Add egg and 2/3 cup milk, and then cut in shortening. Use your hands to make sure that the shortening has mixed with the dough properly. (Use immediately; it gets stiff and chewy if you try to refrigerate it.)
4. Roll out dough on a floured cutting board. Bring broth back to a rolling boil. Dough should be THIN to ensure the dumplings can cook properly. Cut dough into tiny pillow shapes; the quickest way to accomplish this is with a pizza cutter, but a butter knife may be used in its absence.
5. Add the dumplings to the boiling broth. Bring to a rolling boil, then boil on medium heat for 10 minutes, stirring frequently to prevent sticking. Add chicken, pepper and remaining 1 cup of milk to the pot, and simmer until desired consistency is reached, stirring frequently to prevent sticking. This will vary depending on the time of the year. (Humidity, temperature, etc)

NOTES: This recipe includes the original measurements my grandmother wrote, but like most old fashioned cooks, she didn’t always measure things out. I find that the amount of flour this recipe calls for is severely lacking. Add flour as needed to strengthen your dough. Don’t be afraid of adding too much flour…for such a thick dish, flour is your friend.

submitted by /u/iDeeplyRegreddit
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