3 tablespoons of vegetable shortening
1-1/2 cups of self rising flour
1 tablespoon of fresh finely chopped parsley
3/4 cups of milk
**you could also use the recipe on the Bisquick box**
1 small whole chicken
1 large stalk of celery, sliced thin
1 medium onion, chopped
2 carrots, sliced
5-6 cups of reserved chicken stock
1 tablespoon of chicken bouillon (optional)
Pinch of kosher salt
1/4 teaspoon of freshly cracked black pepper
Pinch of rosemary, crushed Pinch of dried thyme, crushed
3 tablespoons butter
3 tablespoons of all purpose flour
1/2 cup of milk or half and half
You can also add other veggies with peas and corn if desired.
Blend together the shortening and the flour and then add the parsley. Set aside in the refrigerator to chill until needed.
In a large stock pot, add the chicken and top with celery, onion, carrots, chicken stock, chicken bouillon, salt, pepper, rosemary and thyme. Stir to mix well. Place over medium high heat and bring to a boil, reduce heat to simmer and cook about 30 minutes, or until chicken is no longer pink. Strain the stock into another container if desired, returning the broth back to the pot. Cut up the larger chunks of chicken and cut up, returning them to the broth. In a sauce pan, heat the butter over medium high heat until melted. Whisk in the 3 tablespoons of all purpose flour. Cook, stirring constantly until mixture is bubbly and smooth. Remove from the heat. Take 1/2 cup of the broth from the stock pot and slowly add to the flour and butter mixture.Immediately turn the burner down to a medium low simmer and return the pot to the burner; add additional broth, 1/2 cup at a time for a total of 2 cups, stirring constantly until the liquid has been fully incorporated. Add 1/2 cup of milk to the mixture and stir until well blended. Add the flour mixture into the hot stock and stir well. Bring mixture to a boil, reduce heat to simmer. Get the flour and parsley mixture from the fridge, stir in 3/4 cup of milk. Drop scoops of dough into the simmering liquid until all of the dumpling dough has been added. Cover immediately, so that the dumplings begin to steam; simmer on low about 10 minutes before checking. They should be nice and fluffy when done. Taste and adjust seasonings if needed. ENJOY!
To thicken the broth some, use a little milk or water and mix with some flour and pour in pot and gently stir.