Nothing beats homemade, slow-cooked chicken and dumplings for a stick-to-your-ribs meal. This one-pot classic comes from the files of our sister publication Grit magazine, and is included in the Comfort Food Cookbook.
• 1-1/2 cups all-purpose flour
• 1/4 tsp baking powder
• Pinch salt
• 1 tbsp lard or butter
• 1/2 cup ice water
• 1 whole chicken, cut into pieces (about 4 pounds)
• 1 tbsp seasoning salt
• 3-1/2 quarts water
• 1/2 small onion, chopped very fine
• 1 stalk celery, chopped very fine
• 1 carrot, chopped very fine
• 1/4 cup butter
• Salt and pepper, to taste
• 1 tsp poultry seasoning
1. In a large bowl, sift flour, baking powder and salt. Cut in the lard until mixture resembles coarse crumbs. Stir in ice water until mixture forms a ball. Wrap the dough ball tightly and refrigerate for at least 2 hours, or overnight.
2. Remove skin from chicken breasts, thighs and back; leave skin on legs and wings. Season chicken pieces with seasoning salt and place in a large stockpot. Add water, onion, celery, carrot and butter. Bring to a boil; reduce heat to simmer. Cook for about 1-1/2 hours, or until meat falls off the bone. Remove chicken and strip the meat from the bones. Return chicken meat to the pot.
3. Remove dough ball from refrigerator. Pull off pieces of dough and roll into rough balls about 1 inch in diameter. Drop into the simmering broth for about 15 minutes, or until dumplings are cooked through. Add more water if necessary. Season broth with salt, pepper and poultry seasoning while dumplings are cooking.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of Comfort Food Cookbook, by Karen Keb Will and GRIT, published by Voyageur Press, 2014. Buy this book from our store: Comfort Food Cookbook.