Great-Grandma Lora Maly's Chicken and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Stock:
1 Sunday Roaster Whole Chicken
Water
Salt & Pepper
Dumplings:
2 c. Self-Rising Flour
2 c. Buttermilk
Butter
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Directions: |
Directions:Cover the chicken with salted water in a large stock pot and simmer until meat is falling off the bone. Add water as needed to create a stock. May add onion, carrot and celery for more flavor but Grandma didn't for her recipe.
Remove the chicken from the stock and let cool as you make the dumplings.
Add the flour to a large bowl. Add cold butter a little at a time and mix with clean hands. add some salt and pepper as desired. Add the buttermilk a little at a time and continue mixing to create your dough. Roll the dough out onto a floured surface and roll out very thin. Cut the dumplings into squares.
Add boxed chicken stock to your homemade stock if you need more than your chicken rendered. Bring the stock to a rolling boil and drop the dumplings into the stock, stirring as you go.
Lower the temperature to a simmer. Pull the meat from the bone of the chicken and add to the dumplings. Simmer until thickened.
Serve with homemade mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:2 Hours 30 Minutes |
Personal
Notes: |
Personal
Notes: Grandma Maly measured with her heart, so you should too! She taught me to make this recipe when I was a teenager during an afternoon with her in her home at 209 E. 37th St., Anderson, IN.
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