Chicken and Dumplings
Every Southern cook has her own personal recipe for chicken and dumplings. Some prefer rolled dumplings, many pinch off pieces of dough, and some use a quick and easy biscuit mix dough.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 5 lbs. chicken pieces
- 4 cups water
- 4 cups chicken broth
- 1 tsp. salt, divided
- 1⁄4 tsp. ground black pepper
- 1⁄2 tsp. dried thyme
- 2 medium carrots, peeled and chopped
- 2 medium ribs celery, chopped
- 1 medium yellow onion, peeled and chopped
- 2 cups all-purpose flour
- 1⁄2 tsp. baking soda
- 3 Tbsp. vegetable shortening
- 3⁄4 cup buttermilk
- 1 cup whole milk
- 4 Tbsp. butter
- 3 Tbsp. chopped parsley
- Wash chicken and pat dry. Place chicken in a large stockpot; add water and chicken broth. Add 1⁄2 teaspoon salt, pepper, thyme, carrots, celery, and onion. Bring to a boil. Reduce heat to medium-low and simmer for about 1 hour and 15 minutes or until chicken is very tender.
- Remove chicken to a large bowl and set aside to cool. Strain broth into another bowl, then pour back into the stockpot, discarding solids. Bring broth to a boil over medium heat.
- While broth is heating, combine flour, baking soda, and remaining 1⁄2 teaspoon salt in a medium bowl. With a pastry blender or 2 knives, cut shortening into dry ingredients until mixture resembles a coarse meal. Stir in buttermilk just until dough clumps together. Turn out onto a floured surface and knead about 5 times. Roll dough out to about 1⁄8 inch thickness. Use a sharp knife or a pizza cutter to cut dough into 3-inch squares.
- Stir milk and butter into boiling broth. Drop dumplings a few at a time into broth mixture. Reduce heat to medium-low and continue to simmer for about 10 minutes, stirring occasionally.
- Meanwhile, remove cooled chicken meat from bones and cut into pieces. Add chicken pieces to simmering broth and heat through. Garnish with parsley before serving.