Chicken and Dumplings Grandma’s Recipe

Chicken and Dumplings

Ingredients

1 (3 3/4-lb.) whole chicken

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

2 1/2 teaspoons salt, divided

3/4 teaspoon pepper, divided

1 teaspoon chicken bouillon granules

3 cups self-rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

2 teaspoons butter plus ¼ tsp salt

1 cup milk

Directions

Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

Drop dumplings a few at a time into simmering broth, stirring gently. Cover and simmer stirring often 25 minutes. Garnish, if desired.

Make Your Own Spice Mixes

FIVE SPICE POWDER     1 tsp. Ground cinnamon     1 tsp. Ground cloves     1 tsp. Fennel seed    1tsp. Star anise     1 tsp. Szechwan peppercorns

ITALIAN HERB SEASONING     1 tsp. Oregano     1 tsp. Marjoram     1 tsp. Thyme     1 tsp. Basil    1 tsp. Rosemary     1 tsp. Sage

CINNAMON SUGAR     7/8 cup Granulated sugar     2 Tbsp. Ground cinnamon

  TAMARIND PASTE     1 tsp. Dates     1 tsp. Prunes     1 tsp. Dried apricots     1 tsp. Lemon juice

  CHILI POWDER     3 Tbsp. paprika     1 Tbsp. ground cumin     2 Tbsp. oregano     1 tsp. red or cayenne pepper     1/2 tsp. garlic powder

Make Your Own Baking Powder

You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It’s ideal for coeliac sufferers who can’t find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe’s balance.