Advertisement

Chicken and Dumplings Recipe from a Real Southerner

What do you do when you have a fresh batch of chicken stock, some leftover chicken, and three hungry kids? Make chicken and dumplings!


Now, despite my abiding love for it, chicken and dumplings is not a part of my culinary tradition. As with other Southern dishes like shrimp and grits, Brunswick stew, and pulled pork, it's a dish I've made with varying degrees of success over the years. This year, though, I finally decided to just get it right once and for all.

This a tried and true recipe from my friend (Mama of 3 Munckins fame) who lives in the South. I'm passing it along with her permission so that you, too, can achieve chicken and dumplings success!

She starts the recipe assuming you've already cooked your chicken in water or broth. (I just put a whole cut-up chicken into a pot with enough colder water to cover by an inch or two. I add in some peppercorns, onion, garlic, and a couple bay leaves that I tie-up into a cheese cloth and huck into the pot. Bring to a boil and then reduce to a bare simmer, skimming any foam or impurities as needed. Chicken will be cooked through/falling off the bone in about an hour.)

Note: As a short cut I use a chicken carcass from a roast chicken and make the soup/broth ahead of time (I always have a batch in my freezer) and then buy a rotisserie chicken to shred into my chicken and dumplings.

Make your dumplings. These are light and fluffy—sort of a cross between a gnocchi and a noodle.

Dumplings: 

  • 2c. all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt 
  • 3 TB shortening (I use Earth Balance sticks)
  • 3/4 buttermilk (a MUST)

Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with fork until moistened. Knead the dough 4 to 5 times, and pat to 1/2-inch pieces and drop into boiling broth (I don't pat out, just pinch off pieces -- do same thing with biscuits most of the time). Reduce heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.

Take chicken out of broth and bring broth to a boil. Add pepper. Add thyme—I use about 1 tbsp fresh or 1/2 tbsp dried. (Lisa says thyme is a must.) I also add carrots and celery and sometimes peas, but Lisa says southerners don't add veggies. Stir in chicken (I take off bone and leave in big chunks), heat through, and serve.
If you want to thicken more, use a little bit of flour that you've stirred in milk.(I find that the dumplings thicken enough.)
Enjoy!

Views: 46

Comment

You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

Keep In Touch

Grow your happy place


Support Package - 6 months - $69.00
from: Restored 316 LLC

Forums

Getting Followers

Looking to find followers and follow other mom bloggers. Post your requests!

1860 discussions

Deals

Follow our daily deals for moms including deals on blogging and websites.

11 discussions

Everything Blogging

This is where we discuss everything about blogging. Ask your questions and share your knowledge. NO GIVEAWAY LISTINGS!

2451 discussions

Motherhood, Parenting & Family

We all have questions and advice to share about parenting. Ask questions and share sage advice in our Motherhood, Parenting, & Family forum.

863 discussions

General Conversation

Have a general topic you would like to share with other members of the club? This is the place to do it.

792 discussions

LEARNING CORNER

© 2022   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service