Ingredients
- 1 whole chicken quartered with skin on
- 4 tsp salt divided
- 1 tsp pepper
- 1 carrot peeled and cut into 3 pieces
- 1 celery rib cut into 3 pieces
- 1 medium onion peeled and quartered
- 4 cups all-purpose flour
- 2 tsp baking powder
- ¼ cup shortening
- 2 eggs slightly beaten
- 1¼ cups chicken broth
Instructions
- Place chicken pieces in a very large stock pot, cover the chicken with water and place on the stove at high heat
- Add carrot pieces, onion, and celery, 2 teaspoons of salt, and 1 teaspoon of pepper to the pot
- While the chicken is cooking, add the flour, remaining 2 teaspoons of salt, and baking powder to a large mixing bowl
- Cut in shortening with a fork or pastry cutter
- Work the shortening in until there are no more clumps in the flour mixture
- Add about ¼ cup of chicken stock to the beaten eggs (I typically use canned chicken broth for this step so I do not have to wait for the broth to cool down; it's an efficiency thing)
- Add the eggs to the flour mixture and mix
- Add the rest of the chicken broth to the flour mixture a little bit at a time until the dough becomes a little on the sticky side
- On a large, clean surface, spread about 1-2 cups of flour in about a 2x4 foot area
- Place ½ of the dough on the floured surface
- Sprinkle a little flour on the top of the dough and press on it with your hands to flatten it a bit
- Use a rolling pin (make sure it is well-floured), roll the dough out into a rectangle'ish
- Fold half of the dough back on the other side of the dough and sprinkle the surface with more flour, repeat on the other side
- Continue rolling the dough out until it is super thin (1/8 inch)
- At this point, we need to check the chicken; when the chicken reaches 165℉, carefully remove it from the pot and place on a platter to cool
- Remove the carrots, onions, and celery from the chicken stock
- Keep the stock at a steady boil
- Back to the dumplings; once the dumpling dough is as thin as you can get it, use a pizza wheel to cut 1 x 2-inch dumplings
- Add the dumplings, one at a time, into the boiling chicken broth, stirring every once in a while, to keep the dumplings from sticking to the bottom and each other
- Add more flour to the working surface and repeat the dumpling process with the remaining half of the dough
- Once all of the dumplings are in the pot, reduce the heat so the dumplings are simmering, cover, and stir occasionally
- While the dumplings are cooking, remove the chicken from the bone into bite-sized pieces, set the chicken meat aside and discard the bones
- Once the dumplings are no longer doughy, taste to determine if any salt or pepper needs to be added
- Add the chicken to the dumplings and stir
- Serve over potatoes (boiled or mashed) and sweet peas
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