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Traditional Chicken and Dumplings

Elizabeth Bonner
  • minutes
  • Serves

INGREDIENTS

1

(3- to 4-pound) whole raw chicken, whole raw

4 cups

Chicken, cooked

1/2 tsp

Poultry seasoning

2

Bay leaves

1 cup

Carrot

2

Carrots, medium

2

stalks Celery

1 cup

Celery

6 cloves

Garlic

1 tbsp

Garlic

1 cup

Onion

2

Onions, small

1/3 cup

Parsley

2

small bunch Thyme, fresh

3 qt

Chicken stock, homemade

1/4 cup

All-purpose flour

1/4 tsp

Black pepper, ground

1 1/4 tbsp

Kosher salt

10

Peppercorns, whole black

2 cups

Self-rising flour

1 tbsp

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

1/2 cup

Whole milk

3 1/2 qt

Water