Chicken N' Dumplings My Great Granny Style 🌹Old School Chicken And Dumplings | Roll Out Dumplings

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories and is dairy-free.

Take organic chicken legs and place them in a pot.

Add onions, garlic, fresh herbs, carrot, chicken seasoning, and chicken bouillon to the pot.

Mix everything around and cover the pot to let it come to a boil.

Once boiling, skim off any foam that rises to the top.

Let the chicken boil slightly uncovered for about 45 minutes.

In a bowl, combine 2 cups of flour, 1 teaspoon of baking powder, and a pinch of salt.

Add about 1.5 tablespoons of butter flavored Crisco to the flour mixture.

Pour in 1/4 cup of milk, reserving another 1/4 cup for later.

Mix the dough until it comes together, adding more milk as needed, for a total of 1/2 cup of milk.

Roll the dough out on a floured surface to about 1/4 inch thick.

Cut the rolled dough into a crisscross diamond pattern or any shape you prefer.

Once the chicken is tender, use tongs to remove the chicken from the pot, discarding the skin and bones.

Add 1.5 tablespoons of butter to the pot and season with salt and pepper.

Stir in 1/2 cup of half and half, onion powder, garlic powder, and more chicken bouillon to taste.

Carefully add the dumplings to the pot, spacing them out to prevent sticking.

Use the back of a spoon to push the dumplings around for even cooking.

Allow the dumplings to simmer for about 10 minutes.

Add 1 teaspoon of cornstarch and a can of cream of chicken to the pot, stirring to combine.

Let it simmer for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens