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Chicken and Dumplings, Southern style Recipe

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This recipe for Chicken and Dumplings, Southern style, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lathrop Sisters

Category:
Category:

Ingredients:  
Ingredients:  
`1 large chicken, 4-6 lbs, neck and gizzards removed
(You can use 4 breasts and 4 thighs instead of whole chicken, bone in, skin on)
1 large onion, peeled and cut in half
3 carrots, cut into large pieces
3 stalks celery, cut into large pieces
4 cloves garlic

2 Bay leaves
2 chicken boulioo cubes
Kosher salt to taste, up to 1 Tbsp)
pepper to taste

For dumplings:
3 cups sifted flour
3/4 tsp baking soda
3/4 tsp salt
4 & 1/2 Tbsp shortening 1 cup milk

Directions:
Directions:
Place the first 5 ingredients in a large stock pot and cover with just enough water to cover the chicken.
Bring to a boil, add bay leaves and bouillon, and then reduce heat so water maintains a gentle simmer.
Cook chicken for 1 hour or until cooked through (at about 165 degrees).

While the chicken is cooking you can skip to the dumpling preparation.up to adding the milk. Stop.

Once the chicken is done, remove from the broth and let cool. Remove chicken meat from the bone and shred into medium sized pieces, discarding bones and skin.
Pour the chicken broth through a fine-mesh sieve lined with cheese cloth ( a coffee filter work for this also) and discard the vegetables. Reserve six cups of the broth for the dumplings. Refrigerate or freeze the rest to use in another recipe. It is much more flavorful that the broth you buy at the grocery store).

Now, to the dumplings. If you have done the prep above, it is time to add the milk, 1/4 cup at a time,(you might not need the full cup) and stir until a ball of dough just begins to form, being careful not to over-mix. Roll out the dough onto floured surface that you don't mind cutting on. Roll about 1/4 inch thick.
Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to hard up a bit, at least 30 minutes. or up to several hours.

In a large pot or dutch oven over medium low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes.
Reduce heat to low and add chicken. Allow to cook until thickened, about 20-30 minutes, depending on your stove and if you want a thicker broth). Season generously with salt and pepper.

Note: if the chicken stew is too thin, it can be thickened before the dumplings are added,. Simply mix together 2 Tbsp cornstarch and 1/4 cup water, then whisk into the broth.

Number Of Servings:
Number Of Servings:
About six generously
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is Sister Barbara's recipe-- she is an old-fashioned cook, but enjoys the results.
She sometimes adds a couple more chicken breasts to the above recipe to feed 8 people. Along with a vegetable or hearty salad, this is a great meal.
And she probably makes an apple pie for dessert, in order to use her oven.
Be jealous.

 

 

 

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