d' best chicken n' dumplings

Ingredients

• Servings: 6
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons shortening
• 1 cup ice water
• 1 (4 pound) whole chicken, cut into 8 pieces
• 1 tablespoon seasoning salt, or to taste
• 3 1/2 quarts water
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 1/4 cup margarine
• salt and pepper to taste
• 1 teaspoon poultry seasoning

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 4 hrs 25 mins


• in a large bowl, sift flour, baking soda and salt. cut in shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. divide dough in half and shape into balls. wrap in plastic and refrigerate for 2 hours or overnight.
• remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. season chicken with seasoning salt, and place in a large stock pot. pour in water. add onion, celery and margarine. bring to a boil, then reduce heat to simmer. cook for about 1 1/2 hours, until chicken falls off the bone.
• on a lightly floured surface, roll one ball of dough to about 1/8 inch thick. cut into 2 inch squares. drop into simmering broth, and let cook for about 2 minutes. stir gently to prevent sticking; add more water if needed. season broth while dumplings are cooking with salt, pepper and poultry seasoning. simmer for about 15 minutes, or until dumplings are cooked through.