old fashioned homemade chicken & dumplings

by
  • Chicken bouillon and butter added to the pot.
    2

    Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don’t put mine back into the broth until after the dumplings have cooked.
    • CHICKEN & BROTH
    • 2-4
      chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
    • 1 stick
      butter
    • 2 pkg
      chicken bouillon (or 2 spoonfuls)
    • DUMPLINGS
    • 1 stick
      butter, melted
    • 3 lg
      eggs
    • 1/2 c
      milk, 2%
    • 5 c
      all-purpose flour, divided
    • 1 tsp
      salt
    • 1 tsp
      pepper
    • 2
      drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Eggs and melted butter whisked together.
    3

    FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
    • CHICKEN & BROTH
    • 2-4
      chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
    • 1 stick
      butter
    • 2 pkg
      chicken bouillon (or 2 spoonfuls)
    • DUMPLINGS