No matter the style, this dish combines essential, resourceful Southern cuisine.
DIRECTIONS Set chicken aside (while chicken is cooking, prepare dumplings.).
Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
Ingredients of Southern Chicken and Dumplings
- You need of Chicken Base.
- Prepare 1 large of fryer chicken (4-5 lbs.), neck and gizzards removed, cut into parts.
- It's 1 large of onion, peeled and cut in half.
- You need 3 of stalks of celery, cut into large pieces.
- You need 3 of carrots, cut into large pieces.
- It's 2 of bay leaves.
- You need 1 large of sprig each of thyme and parsley.
- Prepare 1/4 tsp of kosher salt, to taste.
- You need 1 tsp of peppercorns.
- You need 2 quart of of water or chicken broth.
- Prepare of Finishing broth.
- It's 1 tbsp of unsalted butter.
- You need 1 small of onion, finely chopped.
- You need 1 large of garlic clove, minced.
- Prepare 3 tbsp of tablespoons chopped parsley.
- Prepare 1/2 tsp of salt.
- Prepare 1/4 tsp of black pepper.
- Prepare of Dumplings.
- Prepare 3 cup of all-purpose flour.
- You need 1/2 tsp of baking soda.
- You need 3/4 tsp of salt.
- You need 4 1/2 tbsp of of butter.
- Prepare 1 cup of whole milk or buttermilk (can use water as well).
Southern Chicken and Dumplings instructions
- To prepare chicken and broth, place all ingredients for base in a large dutch oven or stock pot. Bring almost to a boil, lower heat, cover partially and gently simmer until chicken is tender, about 2 hours..
- While chicken is cooking about 30 mins before chicken is done prepare the dumplings. To make the dumplings, mix flour, baking soda, and salt together in a bowl. Cut butter into flour mixture with your fingertips until it looks crumbly . Make a well in center, pour in milk, buttermilk, or water 1/4 cup at a time and stir until a ball of dough forms..
- Once chicken is done, remove from broth and let cool. Remove chicken from the bone (this shouldn't be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin..
- Strain chicken broth through a fine mesh sieve (preferably lined with cheese cloth), discarding vegetables. Skim excess fat from the surface. One way to do this is to put the cooled broth in the refrigerator for a half hour which solidifies the excess fat for easier removal..
- Roll out dough ball on a floured surface, rolling it flat, and rolling about a 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. These are your dumplings..
- To finish broth, melt butter in dutch oven or stock pot used. Add onion and saute over medium heat until onion is beginning to color, about 5 minutes. Add garlic and saute 30 seconds. Add 1 tablespoon chopped parsley and broth. Season with salt and pepper. Bring to a simmer, reduce heat to medium..
- Drop dumplings into gently simmering broth, a quarter of them at a time, stirring to make sure they don't stick together. Cover and allow to cook for 6-7 minutes..
- Reduce heat to low and add de-boned chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Taste and adjust seasonings to liking. Ladle into a large bowl or individual soup plates and sprinkle with remaining parsley..
You've heard the story: Chicken and dumplings, a thrifty, belly-filling dish, was born of the Depression, a (relatively). Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. Homemade from scratch, Southern style chicken and dumplings, made from a whole chicken and rolled dumplings, and served here with steamed Mama's chicken and dumplings had fluffy little puffs of biscuit dough floating in them and they were so good. It's the way I made them when I moved. Southern chicken and dumplings can't be beat as the all-time best comfort food in my book.
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