A true favorite of our guests, Chicken and Dumplings is served at almost every meal at the Blue Willow Inn Restaurant. Although it may take a while to prepare, the final product is worth the effort. It is great on a cold winter night. Add a salad and some crackers or toast for a complete meal.
1 (3 to 4-pound) broiler-fryer chicken
2 quarts (8 cups) plus
¼ cup water
1 teaspoon salt
2 cups self-rising flour
¼ cup shortening
¼ cup cold water
½ cup (1 stick) butter, melted
2 teaspoons black pepper
In a stockpot on medium-high heat place the chicken in 2 quarts water. Cook until done, about 1 hour. Remove the chicken from the pot, reserving the chicken broth. Cool the chicken. After the chicken has cooled, remove the bones, skin, and fat. Cut the chicken into bite-size pieces.
In a medium-size mixing bowl combine the flour and salt. Cut the shortening into the flour mixture until the mixture forms coarse crumbs. Add the remaining ¼cup cold water and mix well with your hands to form a dough. Over medium-high heat bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands pinch off pieces of the dough about the size of a quarter and drop them into the slowly boiling chicken broth. Gently stir the broth after adding several pieces of dough. Repeat until all the dumpling mix has been used and stir gently. Add the butter and black pepper. Stir gently.
Turn the heat to low and allow the mixture to simmer for 8 to 10 minutes. Serve in soup bowls.
YIELD: ABOUT 10 SERVINGS
