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Chicken and Dumplings from "Maw-Maw" Hawthorne Recipe

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This recipe for Chicken and Dumplings from "Maw-Maw" Hawthorne is from Flynn Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 or 4 pound Chicken or Baking Hen
3 tsp salt, divided in half
tsp black pepper
2 cups all purpose flour
cup solid Crisco (vegetable shortening)
1 large egg - lightly beaten
Garnish: chopped fresh parsley

Put chicken in a Dutch oven or deep pan. Cover with water containing 1 tsp salt and tsp pepper.
Bring to a boil, then cover, reduce heat to medium-low and simmer 1 hour.
Remove chicken and reserve the broth.

Cool chicken for 30 minutes. Remove bones, shred chicken meat and set aside.

Skim the fat from chicken broth and discard.
Add chicken, tsp salt and remaining pepper. Return to a simmer.

Combine flour and remaining salt in a large bowl.
Cut in shortening with a pastry blender until crumbly.
Stir in cup water and egg, just until mixture forms a stiff dough.
Turn dough out onto lightly floured surface.
Roll to ⅛ inch thickness. Cut into 1 inch pieces.

Drop dumplings a few at a time into simmering chicken broth stirring gently
Cover and simmer, stirring often for 25 minutes. Garnish with parsley if desired
Makes 8 servings

Personal Notes:
Personal Notes:
"Maw-Maw," Verona McDonald Hawthorne was Nickie Hawthorne McElroy's grandmother from Mira, Louisiana. This recipe was handed down to all the family by Gladys Hawthorne Hunter, Maw-Maw's daughter and Nickie Hawthorne McElroy's Aunt.




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