Delicious and easy, modified from McCall's Cooking School recipe
Ingredients
Chicken
- 1 whole chicken cut in 8-10 pieces
- 5 cups water
- ½ cup onion chopped
- 1½ tsp salt
- 1 bay leaf
- 6 whole black peppercorns
- 3-4 carrots peeled and cut into large chunks
Dumplings
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- dash pepper
- 2 Tbsp scallions chopped
- ¼ cup shortening
- ¾ cup milk
- 1 tsp dried dillweed
Instructions
- Place chicken pieces, water, onion, salt, pepper, bayleaf and carrots in a dutch oven. Bring to boiling and then reduce to low. Cover and simmer until chicken is tender, about 1¼ hours.
- After chicken is cooked, prepare the dumplings. Mix together flour, baking powder, salt, and pepper. Stir in the scallions and dill. Using a pastry blender, cut in the shortening until it resembles coarse cornmeal.
- Add milk to the mixture all at once. Stir with a fork until mixture leaves the side of the bowl. Drop rounded tablespoons of the dumpling batter onto the chicken (makes about 12 dumplings).
- Cover pot and simmer for 10 minutes or until the dumplings have risen and are cooked through.