This from scratch favorite makes for a comforting treat.
Place *whole chicken, onion, bay leaf and salt and pepper to taste in stock pot with enough water to cover. Bring to a boil and simmer until done. Remove chicken and spices; cool and de-bone (or you can leave the chicken in cut-up pieces)
For the dumplings, combine salt, baking powder and flour. Cut in butter with pastry blender. Add milk and mix well.
Turn out onto lightly-floured board or countertop and knead lightly. Roll out to 1/8 inch thickness. Cut into strips.
Drop strips into boiling chicken broth. Add cut up chicken. Cover and reduce to a simmer for about 20 minutes.
Prep Time: 20 Minutes
Total Time: 30 Minutes
Servings: 6 servings
1 WHOLE (2 ½-3 POUND) CHICKEN, CUT-UP
1 ONION, HALVED
1 BAY LEAF
SALT AND PEPPER TO TASTE
1 TEASPOON SALT
2 TEASPOONS BAKING POWDER
3 cups, ALL-PURPOSE FLOUR
1 STICK BUTTER
1 CUP MILK
Recipe provided by Shawnee Milling, a member of
Home Baking Association