Table of Contents


  • 4 pound whole chicken neck and gizzards removed
  • 1 large onion peeled and cut in half
  • 3 carrots peeled and cut into large pieces
  • 3 stalks celery cut into large pieces
  • 1 teaspoon salt more to taste
  • 1 teaspoon cracked pepper more to taste
  • 3 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 1/2 tablespoons shortening
  • 1 cup whole milk


    • Place the chicken, onion, carrots, celery, and a teaspoon of salt and pepper in a large stock pot and add enough water to cover the chicken.
    • Bring to a boil and reduce the heat to a simmer. Simmer for around 2-3 hours or until the chicken is very tender and falling off the bones.
    • About 45 minutes before the chicken is done, prepare the dumplings by stirring together the flour, baking powder, and salt.
    • Cut in the shortening using a pastry cutter, two knives, or your fingers.
  • Slowly stir in the milk, 1/4 cup at a time, just until a shaggy dough forms. You may not need the full cup of milk. Do not over mix the dough.
  • Dump the dough out onto a floured surface and roll out to 1/4 inch thick. Use a pizza cutter to cut in long 1-inch wide strips. Cut the dough the other direction into 1-inch squares.
  • Place dumplings on a parchment lined baking sheet to dry for 30 minutes.
  • When the chicken is finished cooking (it should be falling off the bone) remove it to a large dish and, when cool enough to handle (or use forks), strip the meat from the bones and into small chunks.
  • Pour the broth from the stock pot through a fine mesh sieve into a large bowl. Discard the vegetables. Return 6 cups of broth to the stock pot and refrigerate or freeze the remaining stock for another use.
  • Bring the stock to a simmer and add the dumplings, one at a time so they do not stick together. Cook for 6-7 minutes.
  • Add the chicken back to the stock pot and stir to combine. Continue cooking for 20 minutes. The broth should thicken as the dumplings cook.
  • Add more salt and pepper to taste before serving.

By Admin

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