- 1 (3 pounds) broiler/fryer chicken
- 2-1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 onion, peeled and left whole
- 1/4 cup chopped celery leaves
- 2 cups all-purpose flour, plus extra for kneading
- 1/2 teaspoon baking soda
- 3 tablespoons vegetable shortening
- 3/4 cup milk
- Combine the chicken and 2 tsp. of the salt with 2 qt. of water in a Dutch oven. Cover and bring to a boil. Reduce the heat to medium and add the pepper, onion, and celery leaves. Simmer the chicken until the meat falls away from the bone.
- Remove the chicken and onion from the pot, and strain out the celery leaves. Discard the onion and celery leaves, and set the chicken aside to cool.
- When the chicken is cool enough to handle, remove the meat from the bones and cut into 1-in. pieces. Set aside. Discard the skin and bones.
- Meanwhile, raise the heat to high and bring the broth to a boil.
- Combine the flour, baking soda, and the remaining ½ tsp. of salt in a medium bowl. Cut in the shortening with a fork and knife or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually stir in the milk until the dough is moist.
- Turn the dough out onto a floured surface and lightly knead for about 5 minutes.
- Roll dough out to ½-in. thickness and cut into 1½-in. squares.
- Drop the pieces of dough into the boiling broth. Reduce the heat to low, cover, and cook for 10 minutes. Stir gently.
- Add the chicken back to the pot, stir, and cook until the chicken is heated through, about 8 minutes. Serve warm. Yield: 6 servings.
Originally published as Dolly Parton’s Chicken & Dumplings in Country Woman August/September 2014
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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