Chicken and dumplings is a classic comfort food perfect for the winter weather! In the fall and winter months we typically have some stewing hens for sale and this is the perfect dish to really appreciate the extra flavor of an older bird. (Also in a smaller household this is a great way to use up leftovers if you prepared a chicken earlier in the week! Just dice it up and throw it in your broth) Whenever we prepare a whole chicken we a stick the entire bird in a large stockpot, add 1/4 tsp pepper and 1 tsp salt along with an onion and some celery and let it boil on low for a few hours. Once the chicken is cooked through let it cool and peel it from the bone. Strain your broth to remove and small particles and add your chicken back in. If it needs more flavor we typically add a few chicken bullion cubes. While that simmers prepare the dumplings. Place the flour, backing powder, and remaining salt in a bowl. Use a pastry blender or fork to cut the lard in until the mixture resembles course crumbs. Add the milk 1/4 cup at a time until a soft dough forms. Drop the dough into the boiling pot by the teaspoon. Cover the pot and boil for 12 minutes.

1 3-5 lb stewing hen or broiler chicken (whole)

1/4 tsp. black pepper

2 tsp. salt

Optional: 1 onion

Optional: 3-5 stalks celery

2 cups all purpose flour

4 tsp. baking powder

2 tbsp. lard, cold and coarsely chopped

1 cup milk

This recipe was adapted from "Lard" published by Grit magazine. Make sure to check out their cookbook for more great recipes!