I don't always use a whole chicken - it's quite good made with just chicken breasts or chicken thighs, but if using the latter, I always brown the skin first and remove it, scraping up the tasty bits in the bottom of the pan to enhance the broth. I will also use chicken broth, homemade or canned, instead of the water. But the dumplings are never altered. They are different from most dumplings - these have a strong shot of baking powder and puff like biscuits in the stew. After reheating, they absorb the broth, puffing into yummy pillows of chickeny goodness.
Chicken and Dumplings
1 (3 lb) broiler/fryer chicken
3 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup shortening
about 1 cup milk, more or less,f or the dumplings
additional milk for the stew
2 good-size carrots, peeled, sliced lengthwise and chopped into 1/4 inch pieces.
1. Wash chicken and place in pot with water to cover. Add other seasonings such as herbs, bay leaf, onions, salt and pepper. Bring to boil and simmer until meat is tender. Remove chicken from pot, let cool and remove meat from bones. Throw away carcass, chop meat.
2. To make dumplings, mix together flour, baking powder and salt. Cut in shortening until mixture is mealy and the particles are small. Add enough cold milk to make a workable dough. Knead the dough, it will be slightly shaggy like a pie dough. Lightly press out the dough 1/2 inch thick with floured hands onto a floured counter. Cut into 1 - inch strips.
3. Bring broth to a gentle boil, add chicken and carrots and gently drop dumplings into pot. They will rise to the surface. Add milk to the stew to achieve proper consistency. Taste for seasoning. Let simmer about 15 minutes. When friends are under the weather, buy two chickens and make two pots of c&d, one for your family that you love and one for your friends.