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!

Ingredients

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)

Directions

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.