Connie's Southern Style Chicken And Dumplings

Ingredients

• Servings: 6
• 1 whole chicken, rinsed and giblets removed
• 8 cups water
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 teaspoon salt
• 4 teaspoons butter
• 1 3/4 cups all-purpose flour, or as needed
• 1 tablespoon butter (optional)
• 1/4 cup evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs


• place the chicken into a large soup pot, and pour in the water. add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. remove the chicken from the stock, and allow the chicken and stock to cool. separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. strain chicken stock through a wire mesh strainer into a large pot; set aside.
• bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. in a separate saucepan, bring 2/3 cup of chicken stock to a boil. stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. beat in the flour to form a slightly sticky dough.
• remove dough to a well-floured surface, and roll to desired thickness. knead in more flour if dough is too sticky. cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. reduce heat to low, and simmer the dumplings until tender, about 10 minutes. stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. stir in evaporated milk; simmer until chicken meat is hot.