Chicken and Dumplings
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening
3/4 cup milk
3 strips cooked bacon (crumbled)
6-8 pieces of chicken (or 1 whole chicken)
1 tsp salt
1 tsp pepper
1 tsp poultry seasoning
Cut up the chicken if necessary. If using pieces, just put them in a large pot
(6 quart or more). Add 4 cups of water, 1 tsp salt, 1 tsp pepper, and 1 tsp
poultry seasoning. Cook over medium heat until the chicken is done and about to
fall off the bone. Do not boil. How long will depend upon how thick the pieces
are, on average 45 minutes. Cook covered.
While the chicken is cooking:
Mix your flour, baking powder and salt in a bowl. Stir in your shortening and
then your milk. You should have a dough that is easy to work. Sprinkle you bacon
bits across your mixture and work it in as you slowly add them.
Next flour a countertop or cutting board and place your dough on it. Kneed your
dough until it is a consistency you are satisfied with. Then you have two
choices - you can roll the dough to about a 1/8" thickness and cut it into nice
looking pieces, or you can just pinch off small pieces and shape them into small
balls (about half the size of a golf ball).
If you are going to cut them into nice pieces, you can even make fancy shapes.
If your children are helping to make the dumpling they sort of enjoy making
hearts, stars, squares, etc. Small cookie cutters work nicely for this.
Otherwise, just shaping them into ball works fine.
Make sure you have enough liquid to completely cover your dumplings. Turn the
heat up to a low boil and slowly add the dumplings. Cover the pot and cook for
15 minutes. Watch the pot to make sure it doesn't boil over.
Serve piping hot.