My Southern Chicken And Dumplings....

Source: Jim Mixson



2# (+/-) chicken (I used 1/2 bonesless breast and two leg quarters)

2 cans chicken broth

1/2 C chopped onion

1/2 C chopped carrots

1 T butter

1 t bacon dripping

1 chicken bouillon cube

1 C water (hot)

1/4 C water

olive oil as required

JGM Mix 4+ seasoning as required (This is my concoction; see the recipe.)

2 C all purpose flour

3 T shortening, melted

1 t salt



In a 3 qt. sauce pan, 

Saute the onion in the butter and bacon dripping

Add the 2 cans chicken broth, and the bouillon cube

Season lightly

Coat the chicken with olive oil and season

Add the chicken and sufficient water to cover the chicken and bring to a slow boil

After about 40-45 minutes the chicken should be done and separating from the bone

Remove the chicken, debone and cut into bite size pieces

Returnt he chicken to the broth mixture

Add the carrots

Bring to slow boil



For the dumplings, start with the 2 cups flour in a mixing bowl

Add the salt and mix well

Cut in the melted shortening and mix well

Add water gradually working to a soft dough

Place dough on work surface (flour covered) and roll to desired thinness

Cut into desired strips...I prefer about 1 1/2 inches by 1/2-3/4 inch

Add the cut dumplings to the cooking mixture

Slow boil for 10 minutes uncovered

Cover and continue slow boil for 10 minutes



Serve hot, preferably with hot biscuits (buttered)