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Chicken + Dumplins’




1 4 to 5 pound chicken (preferably organic)

Salt and black pepper

3 ribs celery, diced large

3 cloves garlic, peeled

1 large onion, peeled and rough chopped

2 carrots, diced large

1 tablespoon black peppercorns

2 bay leaves

¼ cup butter, softened

1 gallon plus 2 cups water

1 tablespoon poultry seasoning

1 tablespoon of granulated garlic

1 teaspoon white pepper


4 cups all-purpose flour, plus additional

Pinch salt

4 to 6 ounces lard (or butter), softened

2 to 4 cups ice cold water


  1. To make stock, clean and quarter chicken. Season with salt and black pepper.
  2. Add celery, garlic, onion, carrots, peppercorns, and bay leaves to large stockpot with butter and 2 cups water. Add teaspoon each salt and pepper and sauté for 5 to 10 minutes, until vegetables soften.
  3. Add chicken pieces to pot and stir for 5 to 10 minutes, until meat slightly browns, then add 1 gallon water and simmer over medium heat for about 45 minutes, until chicken starts coming off bone. While chicken is simmering, make dumplins.
  4. For dumplins, stir 4 cups flour with pinch of salt in large mixing bowl. Add lard and mix together thoroughly with hands. Note: Dough at this stage should form a very crumbly ball.
  5. Add ice water, 2 cups at a time, making sure not to add ice. Use hands to mix dumplins. Note: Dough at this stage should be a bit sticky but not too wet, the consistency of pie dough. If too dry, add bit of water, if too wet, add bit of flour.
  6. Form dough into 3 to 4-inch balls.
  7. When chicken is done, remove meat and strain liquid back into stockpot. Remove all vegetables from pot, season to taste with salt, black pepper, poultry seasoning, granulated garlic, and white pepper.
  8. Bring pot with stock to boil.
  9. Using floured rolling pin, roll out dumplins on floured surface until almost paper thin.
  10. Cut dumplins with pizza cutter into small squares.
  11. Using metal spatula, lower dumplins into boiling stock in increments, stirring stock with wooden spoon after each addition. Note: If dumplins are sticky, sprinkle them with flour.
  12. Boil for about 5 minutes, until stock thickens. Pull chicken from bones and put all meat into pot. Let rest about 5 minutes before serving.
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