Grandma's Chicken and Dumplings
Grandma's dinners were always the best. Try my Grandma's Chicken and Dumplings for an easy delicious meal that will please any hungry stomach. Old fashioned chicken and dumplings will remain a dinner staple, especially with this recipe.
Cooking MethodCasserole
Ingredients
- 5 pound whole chicken, cut up
- 8 cup chicken stock
- 3 stalks celery, diced
- 3 carrots, sliced
- 1 onion, chopped
- 2 teaspoon salt
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon mace, or pinch of nutmeg
- 2 cup all-purpose flour, sifted
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 2/3 cup milk
- 2 tablespoon fresh parsley, chopped
Instructions
- Place the chicken in a stockpot and pour enough stock just to cover. Add celery, carrots, onion, salt, garlic, bay leaf, pepper and mace. Bring to a boil, reduce heat, cover and simmer 1 hour.
- With a slotted spoon, remove chicken breasts, set aside and continue simmering 30 minutes longer.
- Remove remaining chicken pieces and set aside with breasts. When chicken is cool enough to handle, shred meat, discard skin and bones, then set aside.
- While the chicken is cooking mix up the dumpling batter. Sift together flour, salt and baking powder into a medium bowl. Add eggs, milk, parsley, pepper and mix lightly. For lighter dumplings let batter sit 10 minutes to 1 hour before using.
- About 20 minutes before you plan to eat, bring the broth to a boil. Drop the batter into the broth by the tablespoons. Reduce heat, cover and simmer 15 minutes. Spoon dumplings and thickened broth over chicken and serve.