Chicken and Dumplings

This is one of the best Chicken and Dumpling recipes I have ever made! It comes straight out of the January 2010 edition of Southern Living magazine. When you sit down to eat, you’ll feel like you’re at Cracker Barrel. Enjoy!


1 whole chicken (3-4 pounds)
1/2 tsp garlic powder
1/2 tsp dried thyme
2 1/2 tsp salt, divided
3/4 tsp pepper, divided
1 tsp chicken bouillon granules
3 cups self-rising flour
1/2 tsp poultry seasoning
1/3 cup shortening
2 tsp. bacon drippings (2 tsp butter plus 1/4 tsp salt may be substituted)
1 cup milk
chopped fresh parsley (for garnish)


Place chicken in dutch oven and fill with enough water to cover completely. Add garlic powder, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper. Bring to a boil over medium heat. Cover, reduce heat to medium-low, and simmer one hour. Remove chicken and 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. Serves 8.