Ingredients:
For the Chicken:
- 1 whole chicken (around 4 lbs), cut into pieces
- 2 quarts of water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 2 garlic cloves, minced
- 2 bay leaves
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening
- 1/2 to 3/4 cup buttermilk
For the Sauce:
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Prepare the Chicken: In a large pot, add the chicken, water, salt, black pepper, onion, garlic, and bay leaves. Bring everything to a boil on medium-high heat, then reduce to low and let it simmer for 1 to 1 1/2 hours, or until the chicken is tender. Remove the chicken and let it cool, while straining and reserving the broth. Once cooled, shred the chicken, discarding the skin and bones.
Make the Dumplings: In a mixing bowl, combine the flour, baking powder, and salt. Using a pastry cutter or your fingers, cut in the shortening until the mixture looks like coarse crumbs. Slowly add the buttermilk, mixing until a dough forms. On a floured surface, roll the dough to about 1/4-inch thickness, and cut into squares or strips.
Cook the Dumplings: Bring the reserved chicken broth back to a gentle boil. Add the dumplings one by one, stirring gently to keep them from sticking. Lower the heat and simmer for 15-20 minutes until the dumplings are tender.
Finish the Dish: In a small bowl, mix the flour and heavy cream until smooth, then stir it into the broth to thicken the sauce. Add the shredded chicken back into the pot and heat through. Adjust seasoning with salt and pepper to your liking.
Serve hot and enjoy this comforting dish!
Prep Time: 30 minutes | Cook Time: 1 1/2 hours | Total Time: 2 hours
Servings: 6-8