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Title: Dolly Parton's Hearty Chicken & Dumplings
Categories: Poultry, Vegetables, Breads
Yield: 6 servings

3 lb Stewing hen
Onion; peeled, left whole
1/4 c Celery leaves; chopped
2 1/2 ts Salt; divided
3/4 ts Pepper
2 c All-purpose flour
1/4 c Milk
3 tb Shortening
1/2 ts Baking soda

Add two quarts of water to a Dutch oven. Then add two
teaspoons of salt and the chicken. Cover and bring to a
boil. Once the base is boiling, reduce the heat to a
simmer and add in your pepper, celery leaves and whole,
peeled onion.

With all your ingredients inside, replace the cover and
let this simmer away until the chicken starts to come
away from the bone, about an hour,

When the chicken is nice and tender turn off the heat
and remove it from the pot to cool. Then take the broth
you’ve made and strain it. If you want your broth to be
clearer, you can use cheesecloth - it's a helpful tool
to keep in the kitchen.

Then, once the chicken is cooler to handle, start to
remove the meat - you can discard the bones and skin.
Since the chicken is so tender, it will pull apart
pretty easily. If you do have some larger pieces, like
the chicken breast, cut it into 1" pieces.

If you’d like, this is a perfect place to stop. You can
refrigerate the broth and chicken and prep this dish the
next day if you want

With your broth strained, return it to the Dutch oven
and bring to a boil. While this is going, you can start
to make the dumplings. It’s pretty simple - almost like
making a biscuit. Just whisk together the flour, salt
and baking soda. Then cut in the shortening until it’s
in pea-sized pieces. You can do this with your hands or
a pastry blender to keep the shortening cold.

Once that’s combined, stir in your milk. After this has
come together as a dough, turn it out onto the
countertop (be sure to dust it with a little flour
first) and knead for a few minutes. Dolly recommends
five.

With the dough ready, roll it out until it's about a
1/2" thick. From there, cut it into 1" to 1 1/2"
squares.

At this point, that broth should be boiling. Being
careful, spoon the dumplings into the broth, cover your
pot and cook for ten minutes. After that, stir in your
chicken and cook until heated through - just a few more
minutes. Also, add Dolly’s favorite pecan chicken salad
to the table.

Dolly Parton, Dollywood, Tennessee

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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