For the Chicken Stock & Chicken:
1 whole fryer chicken
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 bay leaves
4 stalks celery, coarse chopped
6 carrots, coarse chopped
1 medium onion, peeled and coarse chopped
3 cloves garlic, peeled and smashed with the flat edge of a knife
8 cups water
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 bay leaves
4 stalks celery, coarse chopped
6 carrots, coarse chopped
1 medium onion, peeled and coarse chopped
3 cloves garlic, peeled and smashed with the flat edge of a knife
8 cups water
For the Dumplings:
2 cups all-purpose flour (plus additional for rolling)
3/4 teaspoon baking powder
pinch of salt
2 tablespoons salted butter
3/4 cup 2% milk
2 cups all-purpose flour (plus additional for rolling)
3/4 teaspoon baking powder
pinch of salt
2 tablespoons salted butter
3/4 cup 2% milk
Directions:
For the Chicken Stock & Chicken:
Add all ingredients to a 7 quart Crockpot and cook on low for 6-8 hours. Allow to cool to touch. Remove chicken from Crockpot, pull meat off bones (discarding any skin/fat), shred into bite sized pieces, and set aside. Strain chicken stock through a fine mesh strainer lined with cheese clothe. Place into containers and refrigerate for a few hours so you can skim the fat off the top. You should have about 8 cups of stock.
Add all ingredients to a 7 quart Crockpot and cook on low for 6-8 hours. Allow to cool to touch. Remove chicken from Crockpot, pull meat off bones (discarding any skin/fat), shred into bite sized pieces, and set aside. Strain chicken stock through a fine mesh strainer lined with cheese clothe. Place into containers and refrigerate for a few hours so you can skim the fat off the top. You should have about 8 cups of stock.
For the Dumplings:
Add flour, baking powder, salt, and butter into the bowl of a food processor fitted with dough blade. Pulse until butter is incorporated and crumbly. Slowly pour milk into the flour and pulse until dough comes together. Transfer to a floured surface, sprinkle with additional flour, and roll dough out to 1/4" thickness. Using a pizza cutter (or sharp knife) cut dough into 1"x 2" pieces.
Add flour, baking powder, salt, and butter into the bowl of a food processor fitted with dough blade. Pulse until butter is incorporated and crumbly. Slowly pour milk into the flour and pulse until dough comes together. Transfer to a floured surface, sprinkle with additional flour, and roll dough out to 1/4" thickness. Using a pizza cutter (or sharp knife) cut dough into 1"x 2" pieces.
For the Chicken and Dumplings:
Bring 8 cups of chicken stock to a boil and season with salt and pepper. Add dumplings one at a time, stirring in between each one to be sure they don't stick together. Simmer for 10-12 minutes or until dumplings are cooked through. Take 1/3 cup of the stock and add to a bowl. Whisk in 2 heaping tablespoons of flour until combined into a smooth slurry. Add slurry back into boiling stock/dumpling mixture. Stir for an additional 1-2 minutes, until thickened. Add shredded chicken, stir, and serve!
Bring 8 cups of chicken stock to a boil and season with salt and pepper. Add dumplings one at a time, stirring in between each one to be sure they don't stick together. Simmer for 10-12 minutes or until dumplings are cooked through. Take 1/3 cup of the stock and add to a bowl. Whisk in 2 heaping tablespoons of flour until combined into a smooth slurry. Add slurry back into boiling stock/dumpling mixture. Stir for an additional 1-2 minutes, until thickened. Add shredded chicken, stir, and serve!
Note: Season with Salt & Pepper to taste before serving!
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