My mother cut up the fryer like one would do for fried chicken. Then she would S/P then dredge in flour. Then brown all sides in butter. (My mom ALWAYS fried her chicken in only butter-never oil) After would add veggies and stock. Let simmer until all melded and chicken done. Then top with the dollops of dumplings and let cook/steam. ABSOLUTELY DELICIOUS! No noodles, no shreds of chicken. Yes, there were bones but that plus browned bits in the pot from browning the chicken pieces made for more flavor. Her veggies in the cooking process were celery and onion. Seasonings were thyme and sage. When she removed the chicken pieces for serving they were tender and full of rich flavor. She served with mashed potatoes too because the cooking process made a fantastic gravy for chicken, dumplings and the taters. COMPLETELY DROOL-WORTHY!!!!
My mother cut up the fryer like one would do for fried chicken. Then she would S/P then dredge in flour. Then brown all sides in butter. (My mom ALWAYS fried her chicken in only butter-never oil) After would add veggies and stock. Let simmer until all melded and chicken done. Then top with the dollops of dumplings and let cook/steam. ABSOLUTELY DELICIOUS! No noodles, no shreds of chicken. Yes, there were bones but that plus browned bits in the pot from browning the chicken pieces made for more flavor. Her veggies in the cooking process were celery and onion. Seasonings were thyme and sage. When she removed the chicken pieces for serving they were tender and full of rich flavor. She served with mashed potatoes too because the cooking process made a fantastic gravy for chicken, dumplings and the taters. COMPLETELY DROOL-WORTHY!!!!