Chicken and Dumplings 

Broth:
1 whole chicken ( roasted optional)
1 large onion rough sliced
2 large carrots rough sliced
2 large celery stalks rough sliced
6 sprigs of fresh thyme (opional)
Salt and pepper
6c. Water 
2 Table spoons butter room temperature 

Dumplings:
3 1/2 cups self rising flour 
1/2 cup Milk
1/4 cup cold butter cut into small cubes 
Salt and pepper

In a small stalk pot add your 2 Table spoons of butter and all your vegetables and thyme. You want to cook these till slightly tender. ** the carrots will still be somewhat hard. That's ok** add your whole chicken to the mix then the water salt and pepper. Bring to a strong boil. Then reduce the heat to a slow simmer. 

Now the dumplings add the salt and pepper to the flour. Add cold cubes of butter and begin to rub the butter into the flour until it becomes like sand. Add milk and begin to mix that into the butter flour mixture. Now that you have a dough it's really up to you on how you drop the dumplings in the broth. ** I prefer to just spoon them in** 

Once the dumplings are in the broth they will sink then float back to the top. Cover with a lid cook for another 15 min. Then enjoy. * make sure you add all the dumplings before you cover. **

**** notes*** 
During the slow simmer is when I take the skin and bones out of my broth. 

Remember if you have any questions please feel free to inbox me. Love you family 

"Trust the process" 
Chef D

Chicken and Dumplings 

Broth:
1 whole chicken ( roasted optional)
1 large onion rough sliced
2 large carrots rough sliced
2 large celery stalks rough sliced
6 sprigs of fresh thyme (opional)
Salt and pepper
6c. Water 
2 Table spoons butter room temperature 

Dumplings:
3 1/2 cups self rising flour 
1/2 cup Milk
1/4 cup cold butter cut into small cubes 
Salt and pepper

In a small stalk pot add your 2 Table spoons of butter and all your vegetables and thyme. You want to cook these till slightly tender. ** the carrots will still be somewhat hard. That's ok** add your whole chicken to the mix then the water salt and pepper. Bring to a strong boil. Then reduce the heat to a slow simmer. 

Now the dumplings add the salt and pepper to the flour. Add cold cubes of butter and begin to rub the butter into the flour until it becomes like sand. Add milk and begin to mix that into the butter flour mixture. Now that you have a dough it's really up to you on how you drop the dumplings in the broth. ** I prefer to just spoon them in** 

Once the dumplings are in the broth they will sink then float back to the top. Cover with a lid cook for another 15 min. Then enjoy. * make sure you add all the dumplings before you cover. **

**** notes*** 
During the slow simmer is when I take the skin and bones out of my broth. 

Remember if you have any questions please feel free to inbox me. Love you family 

"Trust the process" 
Chef D

#ChefDorianHunter   #ChefDSouthernBeauty

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