Have you ever cooked with a butchered chicken from a local farm? something to add to your bucket list if you haven’t 🙂
Let’s take a peek at what the folks over at Group Recipes have to say about it:
This is my grandmother’s recipe and god only knows how old this recipe is. My Grandmother King never cooked a store bought chicken in her life.
I used to raise chickens, too. Primarily for their eggs but we did butcher a few and I gotta say, freshly butchered farm-raised chickens are much tastier than store-bought birds.
1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 tablespoon Lipton chicken bouillon granules
2 teaspoons poultry seasoning
2 cups Gold Medal flour
2 teaspoons Clabber Girl baking powder
1/4 teaspoon Morton salt
3 tablespoons Crisco shortening
1/2 cup hot broth
Season chicken with salt and pepper; Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound). Remove chicken and keep warm. Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry seasoning and bouillon.
For dumplings, in a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough hot broth to make a firm but manageable dough.
Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; cut into 2-in. squares. Drop one at a time into boiling broth. Reheat the broth to boiling over high heat. Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Serve immediately with the chicken.
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Quick Tip: If you can, cut the shortening with a pastry blender or use two butter knives.
Thank you to Group Recipes for this great recipe.