Chicken And Dumplings

This is the best ever and I will put it up against any other dumpling recipe!  A few  things that make this stand above all others……use chicken with bones ( I use thighs), the bacon grease in the dumplings and the amount of pepper.  It is a fair amount of work but it makes a large batch.  I use this for catering and carry-ins for work.

4 pounds Chicken piece(s)
2 Quarts (8 cups) Water
2 Quarts (5, 14 oz. cans or 8 cups) Chicken broth
1 medium Onion(s), sliced
2 Celery, stalk(s)
2 cloves Garlic, chopped
4 Bay leaf(s)
2 tablespoons Parsley
2 teaspoon Black pepper
2 teaspoon White pepper
2 tablespoon Lemon juice
2 cups Carrot(s), sliced into coins
2 cups Peas, frozen

2 cups Flour
1 tablespoon Baking powder
1 1/4 teaspoons Salt
1 cup Milk
3 tablespoons Bacon grease

Bring water and broth to boil, add chicken and onion, celery and garlic plus all the spices except the peppers and the lemon juice.

Simmer for 2 hours, uncovered, then remove chicken and let cool and strain broth discarding solids.

Return broth to pot and add the peas, carrots, peppers and the lemon juice and return to simmer.

While re-heating broth make dumplings. Mix dry ingredients first and add milk and melted bacon grease(you can use melted chicken fat or butter as well). Let rest for 10 minutes. Roll out dough ball to 1/2″ thickness (you may have to add some flour to make it pliable to roll). Cut into 1/2″ squares and add to simmering broth. Use all the dough! Simmer for about 30 minutes stirring often.

While simmering dumplings, clean chicken, discarding bones and skin. Chop into bite sized chunks and add to broth and heat for another 15 minutes or until desired consistency is reached.

BBQ techniques, family recipes