Two kinds of pepper give this homey dish a country kick.
- Yield: 8 Servings
- 1 (5-lb) cut-up whole chicken
- ¼ cup chopped fresh parsley
- 1 Tbsp jarred chicken soup base
- 1 Tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper
- 3 Tbsp shortening
- 2 cups self-rising flour
- ⅓ cup milk
- ¼ cup buttermilk
How to Make It
- Bring chicken and 3½ qt. water to a boil in an 8-qt. stockpot; cover, reduce heat, and simmer 25 minutes or until tender.
- Remove chicken from pan, reserving 10 cups broth. Skin and bone chicken. Shred chicken to measure 4½ cups; set aside. Prepare Dumplings
- Cut shortening into flour with a pastry blender or fork until crumbly. Add milks, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll out dough to a 14- x 10-inch rectangle. Cut dough into about 1-inch squares. Let dumplings stand, uncovered, 5 minutes.
- Meanwhile, combine reserved broth, parsley and next 5 ingredients in Dutch oven. Bring to a boil; reduce heat to a simmer. Drop dumplings into simmering broth. Cook 8 minutes or until tender, stirring gently twice. Gently stir in chicken. Cook 2 minutes or until thoroughly heated. Remove from heat, and let stand 10 minutes before serving.