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| GREAT OLD FASHIONED CHICKEN AND DUMPLINGS | |
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This was taught to me by my now deceased Mother-in-law who was an excellent cook.  1 whole chicken, cut up salt black pepper butter all-purpose flour ice water Note: You will need a rolling pin and a floured surface. Broth: Wash and place the cut up chicken in Dutch Oven with plenty of water to boil. Add salt to boiling chicken (to taste), black pepper and a stick of butter. Make sure there is enough water in pot to create ample broth for dumplings. When chicken is tender and well done, remove from bone. Remove bones from broth leaving chicken meat in broth; turn onto simmer while you prepare dumplings. Dumplings: 2 1/2 cups all-purpose flour 1 teaspoon salt mixed into flour Ice water (stir enough into flour mixture to make a stiff dough) Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin until very thin, about 1/8-inch. It make take some elbow grease, but the results are well worth it! Cut into 1-inch strips and let it dry for a few minutes. It should be partially covered with flour. Meanwhile, turn up the chicken and broth; slowly drop the long dumplings into the boiling broth. As they cook they will become somewhat stiff; that's what you want. When enough dumplings have been added to broth, (you may not need them all) and don't add too many because they have to boil and cook. It's OK if some flour drops into pot with dumplings. The temperature should not be any higher than medium and as dumplings cook it will need to be turned down more. Place lid on pot and cook until dumplings begin to float and become somewhat translucent. You will know when they are done because they will thicken. Stir and enjoy... Practice and you will be in great demand at get-togethers. Enjoy! Submitted by: Jewel | |
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recipe reviews #112920
Cindy Beamer (North Carolina) says:
This is THE recipe I have used for over a year now; never a disappointed tummy at the table. Simplicity is the key, I believe..thanks for sharing this recipe!
#115952
Thomas Walker (Mississippi) says:
My mother always started with a cooked butter and flour roux as the thickening agent. This is cooked up in the final pot before you slowly add the broth while the roux is still "hot in the pot". This gives it a good body and not thin like a soup.
Gulf Shores, Alabama
Gulf Shores, Alabama
#123392
Becka (Illinois) says:
Oh I can tell you this isn't the SOUTHERN way to do it. I have found that the southern ones are the ones that have all the stinking vegetables in it.. this is more northern/midwestern in origin, BUT it is the best way. This is almost how my family has done ours for 180 years, but instead of ice water, use the chicken stock in the flour. Always use a whole chicken, and if it doesn't taste "chicken-y" enough, don't be afraid to throw in a few bullion cubes into the broth. My dish comes out very thick, not soupy in anyway shape or form, with the chicken stringing throughout... best stuff I've ever had.. I oughta beat the person who thought throwing carrots, celery, turmeric, bay leaves etc into this dish would be a great idea. no sense in trying to fix a dish that isn't broken.
#130581
Lanie H (North Carolina) says:
This is my mother's recipe. I can remember her making chicken and dumplings just like this. So glad you posted the recipe as I have been looking for it for years. I do not like mushy dumplings. Thanks so much.
#132089
Tracey (Ohio) says:
I found this recipe 2 years ago. My family loves it! All I have to do is mention I'm making chicken and dumplings and all my grown kids return home! :)
#136580
Randy (United States) says:
I made these and they were awesome. only change I made was that I added about a half cup of pet (evaporated) milk because that's what my mother used in hers.
#137549
Carolyn Wells (Tennessee) says:
I made these dumplings today -- did not change a thing and they were absolutely wonderful. I have made these before except I have put a couple of teaspoons olof Crisco in them. It was hard for me not to add the Crisco but after reading your reviews I followed your recipe. Best dumplings I have ever eaten. Thanks so much!!
#137587
Deniz (South Carolina) says:
I will give it a try! I do not like all the veggies in my dumplings either, never understood that concept!
#145302
Susie (Texas) says:
I made this chicken & dumpling recipe for supper yesterday and they turned out wonderful!! Thanks so much for sharing this wonderful recipe! It's simple to make and oh so good!! Tastes like my moms... DELICIOUS!!
#145317
Sandy (Michigan) says:
This is how I make mine except I add a can of cream of celery soup in the broth and 1 stick of butter. More fattening I know but yummy!
#150915
Col. Kirby (United States) says:
Grandmother And Mother made Dumplings from using this type of recipe. Just couldn't help going back for 2nds/3rds! I now use this recipe for Chicken and Dumpling dinners I make for our V F W Post on some Friday nights. Delicious.
#151263
Ricku (Texas) says:
Just like my Mama and Grandmama made. Simple is the best.
#152087
R Lastinger (Colorado) says:
Pretty much the same as my Grandma's recipe from South Ga. Just cant be beat. Comfort food for sure!!! Just be prepared for the flour all over the place when your rolling those dumplings out..
#154211
Leslie Wise (Virginia) says:
Basically the same but I use canned biscuits with flour. 10 biscuits rolled out with plenty of flour using a rolling pin then cut each into strips and boil in chicken broth. Results are the same only easier, faster, and more consistent.
#167387
Marilyn Aileen Follis (Arizona) says:
I make my dumplings about the same except I add large can Pet (evaporated) milk and can of cream chicken soup to broth, and add black pepper to flour mixture.
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