Add one cup of broth (cooled) a little at a time and mix as you are adding it. Mix the flour and Crisco until you get lumps about the size of peas. I don’t use butter as it makes them too soft and they are inclined to fall about when cooking. I use 4 cups of flour and two tablespoons of baking powder to 1 cup of Crisco. While the chicken is cooling, I make my dumplings. Meanwhile, I add about 4 or 5 bullion chicken cubes to the broth as there isn’t enough flavor in the broth by itself. Put on a lid and cook on low for about 1-1/2 hours. I first cook a whole chicken in a large pot of water that completely covers the chicken. My receipt is somewhat different than the one here.
Cook them for about 15-20 minutes or until they not doughy tasting.Īdd the cooked chicken to the pot and you’re done! The extra flour on them will help thicken the broth. Drop the dumplings in one at a time, stirring while you add them. You can also freeze them like this and then transfer them to a ziplock bag. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. If they will be cooked soon, this method works well. Just keep flouring between the layers of dumplings. Use the floured spatula to put them on a heavily floured plate. Some will be bigger, some smaller, some shaped funny. Roll the dough out thin with a heavily floured rolling pin.ĭip your cutter in flour and cut the dumplings in squares about 2″x2″. I also like to use a small spatula to lift the dumplings off the cutting surface. You’ll need a rolling pin and something to cut the dumplings with. Stir in the milk, mixing with a fork until the dough forms a ball. In a bowl, combine the flour, baking powder, and salt.Ĭut the butter into the dry ingredients with a fork or pastry blender. You probably have all the ingredients for these dumplings in your kitchen right now.Īnd you don’t have to be a great cook to make them.įirst, here’s what you’ll need to make your old fashioned, homemade chicken and dumplings: It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.Īnd it’s not hard to make. Serve immediately with lime wedges if you like.A bowl of homemade chicken and dumplings.
Ladle the soup into the bowls and garnish with the fried tortilla strips. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Stir in the shredded chicken, taste and add more salt if necessary. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Pour the purée and remaining stock back into the pot and bring to a boil. Purée until the mixture is as smooth as possible.ĥ. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. While the chicken is cooling, strain the stock and discard the solids. (If you used beef, discard it or save it for another use.)Ĥ. When it’s cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). Drain on paper towels and sprinkle with salt while they’re still warm.ģ. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Meanwhile, put the vegetable oil in a large skillet over medium heat. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.Ģ. Reduce the heat so the liquid bubbles gently. Add water just to cover (about 10 cups) and bring to a boil. Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot.
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