Old Fashion Chicken and Dumplings

3 Jan

This is one of the South’s most cherished recipes!! Southern women have made this for more than 100 years.

1-whole frying chicken

1/2 cup butter

Salt to taste

4 cups all-purpose flour

2 tsp salt

3/4 cup vegetable shortening

1/2 pint heavy cream of half and half

Black pepper to taste

In a large Dutch over put in whole chicken and cover with cold water. Cook over medium heat until chicken is done; about 1 to 1-1/2 hours. Remove and let cool.  Reserve broth. When cooled remove skin, fat and bones. Chill covered for 30 minutes.

In a large bowl, combine flour, and 2 tsp salt, cut in shortening with a pastry blender until mixture is well incorporated. Add chicken broth 1/2 cup at a time until a stiff dough is made. It may not need the entire 1-1/2 cup. Knead dough gently until there are no dry spots in the dough. Set aside. Strain reserved chicken; Skim fat; Bring to a rolling boil over high heat. Divide dough into 3 equal pieces, roll out on a floured surface to 1/8 inch thick; cut into 1 inch wide strips and drop into hot broth. Continue with other dough until all have been added to broth. Reduce heat to simmer; add cream and extra salt and pepper to taste. Cook 20 minutes.

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