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Chicken & Dumplings
Posted on 6/13/26 at 4:36 pm
Posted on 6/13/26 at 4:36 pm
Where is the best in Baton Rouge?
3
Posted on 6/13/26 at 5:15 pm to jctiger73
I rarely order them at a restaurant because mine are the best I’ve ever had
Posted on 6/13/26 at 7:27 pm to lsushelly
Chris's Specialty Foods on Highland across from Ruffinos runs them every other week on Wednesday and they are very good. One of my favorites.
This post was edited on 6/13/26 at 8:30 pm
Posted on 6/13/26 at 7:33 pm to JodyPlauche
I will give them a try
Posted on 6/17/26 at 9:37 pm to lsushelly
It was the Special today. Look again in 2 weeks.
Posted on 6/18/26 at 7:55 am to lsushelly
quote:
I rarely order them at a restaurant because mine are the best I’ve ever had
Restaurants tend to make it too dry
Seperate Question:
Does the forum consider chicken and dumplings southern? Got into an argument with someone about this onetime
Posted on 6/18/26 at 8:03 am to VFL67
It’s definitely a southern dish
Posted on 6/18/26 at 8:50 am to VFL67
Not really, more of a German/British dish. We ate them in PA.
Posted on 6/18/26 at 4:46 pm to r3lay3r
quote:
We ate them in PA.
What part of PA? I worked in Norristown for 7 years.
Posted on 6/18/26 at 4:56 pm to jctiger73
My aunt made the best thick and delicious dumplings I ever had or will ever had, I asked for them every time we saw her. She also loved squirrel, go figure.
Posted on 6/18/26 at 7:07 pm to JodyPlauche
quote:
What part of PA?
Irwin/Latrobe area - SE of Pittsburgh
Posted on 6/19/26 at 5:59 pm to jctiger73
A little tip on making the dumplings.
Boil the chicken the day before and save the stock from cooking it to use when making the cream gravy for the dish, but also skim off any chicken fat that collects on top of the stock as it cooled overnight and use that instead of another type oil when making the dumplings.
Game changer for the dumplings.
Boil the chicken the day before and save the stock from cooking it to use when making the cream gravy for the dish, but also skim off any chicken fat that collects on top of the stock as it cooled overnight and use that instead of another type oil when making the dumplings.
Game changer for the dumplings.
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