Chicken & Dumplings

• 1 to 11/2 pounds of uncooked chicken breast
• Stock
• 8 cups water
• 1/2 teaspoon poultry seasoning
• 1 clove of garlic, chopped
• 1 bay leaf
• 1/2 teaspoon of black pepper
• Wine Pairing
• 1 teaspoon of celery flakes
• 1 teaspoon of onion powder
• 4-5 teaspoons of bouillon granules
• 2 cups of frozen peas and carrots (optional)
• Dumplings
• 3 cups of flour
• 1 teaspoon baking powder
• A few dashes of poultry seasoning 1/2 teaspoon salt
• 1/2 cup butter-flavored Crisco
• 1 egg, beaten
• 1 cup chicken stock

1. In a large pot add in the chicken and all of the Stock ingredients EXCEPT for the bouillon granules.
2. Bring to a boil. Cover and reduce heat to medium. Cook for 15-20 minutes (depending on the thickness of the chicken) or until chicken is cooked. Do not overcook or you'll have some tough chicken on your hands
3. When done, remove chicken and set aside to cool off.
4. Remove one cup of the broth and place in the refrigerator to cool off (this will be for our dumplings!) NOTE: If you like a more flavorful dumpling do this step after you have added the bouillon and seasoned the broth to your liking.
5. Add the bouillon granules to the pot. Bring to a boil and then reduce heat to a low simmer. Taste the stock and make sure it has a wonderful taste. Add in more pepper or seasoning if needed.
6. Add in the frozen peas and carrots.
7. In a bowl add the flour, baking powder, salt and a few dashes of poultry seasoning. Whisk until combined
8. Next add the butter-flavored Crisco and use your hands or a pastry cutter to blend until the mixture is crumbly.
9. Add in the egg and the 1 cup of chilled chicken stock. Use your hands to combine the ingredients well. Dough will be sticky.
10. Turn the dough out onto a well- floured surface and knead lightly. Add more flour if needed if the dough is too sticky to handle
11. Roll the dough out until it is 1/8th inch thick. Cut 1 inch squares with a knife or pizza cutter (horizontally and then vertically).
12. Bring the stock to a boil and drop in the dumplings. Be sure to stir the dumplings often to prevent it from sticking. Cook for 10-15 minutes on medium.
13. Shred up the cooled chicken and add it to the stock.

chicken breast, stock, water, poultry seasoning, clove of garlic, bay leaf, black pepper, celery, onion powder, bouillon granules, carrots, dumplings, flour, baking powder, butter, egg, chicken stock

Taken from www.epicurious.com/recipes/member/views/chicken-dumplings-52610461 (may not work)