Chicken and Dumplins, Y’all!

It’s kind of a pain but worth it. Slap yo’ mama stuff and all that.

1  (2 1/2-pound) whole chicken, cut up
2 1/2  teaspoons  salt, divided
3/4  teaspoon  pepper, divided
1/2  teaspoon  garlic powder
1/2  teaspoon  dried thyme
1/4  teaspoon  ground red pepper
1  teaspoon  chicken bouillon granules
3  cups  self-rising flour
1/2  teaspoon  poultry seasoning
1/3  cup  shortening
2  teaspoons  bacon drippings
1  cup  milk

  1. Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
  2. Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
  3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
  4. Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
  5. Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Yet another good one from

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Filed under Comfort food, Main Course, Southern food

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