Wednesday, January 16, 2008

Chicken and Dumplings

About 5 years ago, Joshua requested Chicken and Dumplings for his birthday meal. He LOVES Chicken and Dumplings. Well, I found a recipe and made it and it was pretty good. Still, though, it wasn't "Southern" Chicken and Dumplings with gooey dumplings and broth thickened with flour.

I've been looking for years for "the" recipe. The one that reminds me of eating in the homes of real Southern cooks. Happily, I FOUND IT!!! Where? Southern Living Magazine!! Now why didn't I check with them in the first place!!!

We had these last night and I truly meant to take a picture, but, well, they are all gone now and there is no photo to share!! You're just gonna have to trust me when I say "YOU MUST MAKE THESE FOR YOUR FAMILY!!!!!". And, yes, you will all fight over the dumplings. That's part of what makes Chicken and Dumplings SO tasty!! :)

Chicken and Dumplings
1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup shortening
2 teaspoons bacon drippings
1 cup milk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.

8 servings

Southern Living, NOVEMBER 2001

(Ahem.... excuse me a moment here... You know how I ALWAYS change recipes around? Well, I did it for this one, too. I did not use a whole chicken. I used 4 boneless, skinless chicken breasts. Then I poured water in my stock pot and covered the chicken with about 3 inches of water. Oh, and I did use a smidge more (maybe 1/2) of each of the seasonings because I used more water. I still chopped the chicken and made the dumplings like the recipe says.)


Carina said...

Thanks so much for posting this recipe, Mrs. U! Just a few days ago, my Momma and I were discussing Chicken and Dumplings (I grew up in CA, but my family is from NC.)and trying to remember if my Aunt had a "real" recipe. Now we don't have to search any longer!!! (And like you, I think I will use boneless, skinless chicken breasts, so thanks for the tip on that too!)


Carina <><

Unknown said...

Oh, good! I have never had Chicken and Dumplings and I have not made it, because I didn't really know a good recipe, but I will definitely give this one a try. Thanks! :-D

Kelli said...

Mmmm....this sounds *delicious,* Mrs. U!! Thank you for the wonderful recipe!

Paula said...

Yum, this sounds really good. I haven't had dumplings for quite some time!


Rebecca said...

Thanks for posting the recipe. My Southern born husband will love it! I can't wait to give it a try.

Jen said...'s cold here today so that sounds so comforting to me! Love the recipe. I have one from the "At Home In Mitford" cookbook , but think I may tweak it by incorporating some of your tips. I always use boneless, skinless, too!

Anonymous said...

Oh yum!!! I usually make mine with Bisquick and drop the dumplings into the simmering broth. These sound delicious - and sounds like the family enjoyed them, as well!

Wendi said...

Yum! I haven't had chicken & dumplings in along time. I think I would opt to use the chicken breast also. Thanks for sharing!

Cherish the Home said...

Mrs. U,

I didn't see an e-mail address for you so forgive me for asking this in the comments section of your blog.

I'd like to make a candy heart sentiment like you have in your sidebar. Where is the website to do that, do you still have it?

Thank you and Blessings!

Tori Leslie said...

Hmm, sounds delish!! My family loves chicken and dumplings and being from Texas I've had my fair share of them. This sounds like a keeper, thanks! *Ü*

Mrs. U said...

Mrs. B, thank you for bringing that to my attention!! I never realized that I didn't have the link posted!! Oh dear!!

The link is to make the CUTE hearts!! Have fun!

Mrs. U

Cherish the Home said...

Mrs. U,

Thank you very much! (o:


Mary Ann said...

Yum! I've made some that were ok, but I would much prefer the real Southern kind! I can't wait to try this recipe! I LOVE chicken and dumplings...I often order them when we are at Cracker Barrel.

Anonymous said...
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Anonymous said...

This comment is not about your Chicken and Dumplings, but wanted to tell you that while browsing your blog I came across your recipe for Taco Soup. I made it tonight and it is absolutely DELICIOUS.

Thank you for all your inspiration.


Cjdusse said...

This is very special. The cookbook brought a smile to my face.

Charlotte said...

My mother use to make chicken and dumplings that were delicious. I tried it once and the dumplings disintegrated in the water. This recipe looks like it will work. We take Southern Living magazine, but I missed this recipe. Thanks for sharing it. Love the pink daisy.


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