Spinoff: Chicken n Dumplings

Made my grandmother’s recipe the other day. Nothing too special in terms of ingredients. Delicious though.

Basic chicken soup recipe. Thickened with bechemel. Lots of black pepper. Dumplings were drop biscuits made from flour, milk, butter, bit of cream, and leavening. Served with a baguette, toasted crunchy.

Boil a whole chicken. Skim fat off. Remove meat from cooked chicken. Cut flour and salt with vegetable shortening. Mix in buttermilk. Roll out. Tear and drop into broth. Add chicken and s&p to taste.

Light roux gravy and biscuit-style dumplings

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Cut flour and salt with vegetable shortening.

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Next time try to save the fat from boiling the chicken and let it set in the fridge and use that as your lard. Game changer for the dumplings.

MerridianDog posted a pictorial recipe moons ago that is how my grandmothers made their’s. It’s the only way I’ve ever liked it.

Kind of interesting to see who all grew up on dollop or strip dumplings. In Arkansas, it was mostly handmade doughs cut into longer strips, not dollops. 3-4" maybe. Soaked up the liquids and puffed a bit pretty uniformly.

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MerridianDog posted a pictorial recipe moons ago that is how my grandmothers made their’s. It’s the only way I’ve ever liked it.

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LINK

Unfortunately the pics vanished (the click reply trick won't work -- it seems imgur deleted them)

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save the fat from boiling the chicken and let it set in the fridge and use that as your lard. Game changer for the dumplings

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100% true

My mom skimmed the fat after boiling her chicken and used that without cooling it as the liquid for the dumpling dough.

My Granny's old Mississippi recipe............

TREEDAWG’S CHICKEN & DUMPLINGS


1 Whole Chicken
10 Cups Water
1 Yellow Onion
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter
½ Cup Milk
Salt, Pepper, Garlic Powder

DUMPLINGS:

3 Cups Flour
2 Tsp. Baking Powder
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper



Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.

Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.

Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.

Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.

Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!