Country Chicken And Dumplings

1. 1

   Place chicken in a Dutch oven, add water, celery, salt. Bring to a boil; cover, reduce heat, simmer 1 hour or until tender.

2. 2

   Remove chicken from broth, and cool.

3. 3

   Discard celery. Bone chicken, cut meat into bite size pieces; set aside meat and 3/4 cup chicken broth.

4. 4

   Leave remaining broth in Dutch oven. Combine flour, baking powder, 1/2 tsp. salt; cut in butter until mixture resembles coarse meal.

5. 5

   add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened.

6. 6

   Turn dough out onto a well flowered surface, and knead.

7. 7

   Pat dough to 1/2 inch thickness.

8. 8

   Cut dough in 4 x 1/2 inch pieces, and sprinkle with additional flour.

9. 9

   Bring broth to a boil.

10. 10

    Drop dough, one piece at a time into boiling broth.

11. 11

    Gently stirring after each addition.

12. 12

    Reduce heat to low; cover and cook 8 to 10 minutes.

13. 13

    Stir in chicken and serve immediately.

14. 14

    4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.