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Chicken and Dumplings - Part 1 – The Chicken

Bettyskitchen's picture
  Chicken 4 Pound (Uncooked And Rinsed Giblets Removed)
  Salt 2 Teaspoon
  Black peppercorns 1 Tablespoon
  Garlic 1 Teaspoon
  Chopped parsley 1 Tablespoon (If You Are Using Dried Parsley, Use 1 Teaspoon)
  Ground red pepper 1⁄4 Teaspoon
  Chicken bouillon granules 2 Teaspoon

Place chicken in a large pot and cover with water. Bring to a boil over medium-high heat and add 2 teaspoons salt, a grinding of fresh black peppercorns, 1 teaspoon garlic powder, 1 tablespoon chopped fresh parsley, and ¼ teaspoon ground red pepper. Cover and reduce heat. Simmer 1 hour. Remove chicken and place it on a platter to cool. Add 2 teaspoons chicken bouillon granules to the broth the chicken was cooked in, and set the chicken broth aside until needed. After chicken has cooled for about 30 minutes, remove the skin and bones, and chop the chicken into chunks. Reserve cooked chicken until ready to continue making Chicken and Dumplings. This method of cooking chicken may be used to obtain chicken for salads, casseroles, etc., but it is the traditional way to prepare chicken for Chicken and Dumplings. I hope you enjoy this preparation! --Betty

Recipe Summary

Difficulty Level: 
Dumplings – yay! In this video, Betty is making the very traditional Southern Chicken and Dumplings. This is the first part of the recipe where she is making the Chicken as the rolled dumplings will take some time to prepare. Make sure that you watch the Part 2 of this recipe video for the complete recipe. This is gauranteed to be a yummy recipe! Enjoy!

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Chicken And Dumplings - Part 1 – The Chicken Recipe Video