Chicken and Dumplings


1	2 1/2-pound	whole chicken, cut up
2-1/2	teaspoons	salt, divided
3/4	teaspoon	pepper, divided
1/2	teaspoon	garlic powder
1/2	teaspoon	dried thyme
1/4	teaspoon	ground red pepper
1	teaspoon	chicken bouillon granules **
3	cups	self-rising flour
1/2	teaspoon	poultry seasoning
1/3	cup	shortening
2	teaspoons	bacon drippings
1	cup	milk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1-1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.

Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

Note: I just discovered "chicken soup base" and I'll tell you, it beats bullion cubes hands down. If you can find soup base, use 1-1/2 teaspoons chicken soup base instead of the bullion cubes... really adds a nice chicken flavor... makes a difference.