{Recipe} Chicken and Dumplin's

Chicken and Dumplings (pronounced dumplins), is the ultimate Southern comfort food.  It ranks #1 in our house when someone is sick or if the temperature drops below freezing outside.  It also doesn't like a lot of ingredients - the simpler, the better.  I generally start it in the morning and it sits on the stove all day.

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CHICKEN:

• One whole chicken, thawed
• One large soup pot
• Enough filtered water to cover chicken generously
• 1 T sea salt (or more)
• 2 tsp pepper 

1. Place the thawed chicken into a pot of filtered water.
2. Salt/pepper.  
3. Bring to a high boil, then lower temp and cover.
4. Simmer for at least an hour.  (Check on water level occasionally and add more if needed.)

While chicken is simmering, make the dumpling dough:

DOUGH:

• 2 C AP unbleached flour (I've tried WW and it is not the same)
• 1/2 tsp sea salt
• 1 stick of butter (room temperature, not melted)
• 3/4 C - 1 C chicken broth from the pot

1. Combine all ingredients to form a stiff dough.  
2. Cover with a towel and allow to sit for 1 hour.
3. Remove chicken from broth and allow to cool while keeping the broth on a low simmer.
4. Roll out dough very thin, and cut into 1" x 2" strips (I use a pizza cutter).
5. Drop the dough into the uncovered broth a few pieces at a time.
6. Shred chicken meat and add back to the pot.
7. Allow the broth to reduce until the desired consistency is attained. (I like this dish to be on the thicker side, so I allow the broth to reduce quite a bit.)
8. Salt/pepper again, to taste.

*Carrots or other veggies can be added, but I generally prefer to serve them on the side.

**This dish can be frozen - it reheats fabulously.