Chicken and Dumplings – A Southern Recipe

Chicken and Dumplings is probably one of the most favorite dishes in the South. If you have never eaten a delicious meal like this your in for a real treat. I have lived on southern cooking my whole life and I want to share this fabulous recipe with you. If you love eating chicken, dough and gravy then this recipe is a perfect meal that is sure make your mouth water.

This meal is simple to prepare and cook. It should only take about 23 minutes to prep and about 1 hour and 40 minutes to cook.

Ok, so lets get started! All the ingredients for chicken and dumplings can be found in any grocery store. Here is a list on what you will need.

1 (3 pounds) whole chicken, cut up…how ever you choose (I prefer in chunks)

7 cups of water

3 Tablespoons of chicken bouillon granules

2 Cups of all-purpose flour

1 Teaspoon of pepper

1 Tablespoon of salt

1 Tablespoon of baking powder

1/4 Cup shortening

1/2 Teaspoon salt

2/3 to 3/4 of a cup of milk

4 Hard-cooked eggs (chopped)

Now the fun part!

Using the 7 cups of water, bring the water and chicken to a boil on the stove top. Cover and reduce the heat and simmer for 1 hour. Remove the chicken; and let cool. Then pour the broth you made from boiling through a wire-mesh strainer into a large saucepan, discarding any solids.

Skim off any fat…it’s healthy! Ok, return broth to the stove top and stir in the 3 tablespoons of bouillon granules and the 1 teaspoon pepper.

Now, skin and take the bones out of the chicken. To make it easier on yourself, buy boneless chicken. Cut the chicken in bite-size pieces and then place chicken in the broth. Then return the broth to a simmer.

When you have completed that task, put into a bowl and combine the 2 cups of flour, 1 tablespoon of baking powder and 1/2 teaspoon of salt. Cut in the 1/4 cup of shortening with a pastry blender (preferably) until mixture is crumbly. Then add the milk slowly until the dry ingredients are moistened. NOTE: Thats why the milk amount varies from 2/3 to 3/4.

Ok, turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead lightly around 4 to 5 times. Then roll the dough to about a 1/8 inch thickness. Sprinkle the dough lightly with flour, and then cut it into pieces of around…2 inch squares.

Drop the dough squares (one at a time) into the simmering broth, stirring gently until all of the dough pieces are added to the broth.

After you have them all added, keep the heat at a simmer and stir often and slowly for 15 minutes. Oh, almost forgot! Make sure you boiled your 4 eggs hard in a separate pot and have ready to combine into your mix. Add the hard-cooked eggs into the saucepan just before serving. Make sure the eggs are chopped up.

This recipe is about 6-8 servings.

Source by Edward Donlin