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Chicken & Dumplings

Course Main
Cuisine American


  • Roasted Chicken
  • 1 roasting hen
  • 3 tablespoons butter melted
  • 3 large carrots chopped
  • 1 stalk celery chopped
  • 1 medium onion chopped
  • 2 cups chicken broth or stock plus 1 cup
  • 1 sprig parsley
  • Slick Dumplings
  • 2 cups flour
  • 2 heaping TBSP. Crisco
  • Dash of salt
  • Pinch of baking soda makes dumplings slick
  • Water as needed
  • 8 cups chicken stock
  • Salt & Pepper to taste


  • Preheat the oven to 350 degrees F.
  • Brush your roasting hen with butter. Sprinkle with salt and pepper.
  • Add the chopped vegetables on a rack in a roasting pan. Pour the chicken broth or stock over the vegetables.
  • Set the hen on top of the vegetables and cook 30 minutes per pound.
  • When the chicken is done remove the rack from the roasting pan. Discard the vegetables and scrape up any pieces on the bottom of the pan.
  • Add the juices and bits to a large pot and add the chicken stock. Bring the water to a boil.
  • While you wait for the stock to boil start making your dumplings:
  • Mix flour, Crisco, salt and baking soda well.
  • Add water gradually until dough can be formed into a ball. Start with 1 cup, if more is needed add a tablespoon at a time.
  • Knead dough on floured board.
  • Roll very, very thin.
  • Cut into desired length or squares.
  • Drop into boiling chicken stock 5 or 6 at a time. Wait for the water to return to a boil and drop more. Continue until the dumplings are all in the pot.
  • Cook uncovered until tender (about 15 minutes).
  • Season with Salt & Pepper to taste