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Homemade Chicken & Dumplings

According to Yankee Magazine, this recipe has been passed down from generation to generation. And though I've tweaked the dish a bit, it is still 100% the recipe Shirley Wollard Woodlock (the original contributor) and her grandmother would recognize as their own.

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Servings: 10

Prep Time: 00:30

Cook Time: 01:00

Soup

1 whole 4- 5 pound chicken

1 medium onion, diced

5 bay leaves

3 tbsp butter

1 1/2 tbsp salt

1/2 tsp black pepper

Dumplings

3 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp table salt

1/2 cup vegetable oil

3/4 cup water

2 large eggs

Preparation

1Clean the chicken well, inside and out, and put it in a large pot or dutch oven. Add remaining soup ingredients and enough water to cover the bird. Bring to a boil over high heat and then, reduce the temperature so the liquid simmers gently for about an hour, partially covered with a lid.

2When the chicken is cooked, remove it from the broth and onto a cutting board. I often strain the broth at this point and return the bay leaves to it, but this is completely unnecessary. When the chicken is cool enough to handle, remove the meat from the bone and cut it into bite-sized pieces. Discard the bones and skin.

3Meanwhile, make up the dumplings: Combine flour, baking powder, and salt in a large bowl. Whisk in the oil so that the flour is well coated. Beat the egg with the water and add to the flour, mixing until just combined.

4Dust a work surface with flour and roll out the dough to the thickness of pie crust, in portions if needed. Cut the dough into 1/2-inch strip that measure 4-inches long. Or, alternately, cut into small squares.

5Bring the broth to boiling again and drop the dumplings into it. Turn the temperature down and simmer, uncovered, for about 20 minutes. Stir often to prevent the dumplings from sticking to one another. Add the chicken back to the pot during the last 5 minutes and taste. Add salt and pepper if needed

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