Chicken And Dumplings Recipe

Old Fashioned Chicken And Dumplings Recipe from scratch. Homemade broth with a little sage added for southern style taste.

I grew up with this classic dish. Sunday was "chicken day" in our home, because often had company for dinner, our mid-day meal.

Mama spent Saturdays preparing for Sunday. That meant catching the chicken and baking cakes and pies that didn't need refrige

My twin sister and I rounded up the chicken that mama cooked. I hated it! But, I loved the Sundays.

Preachers weren't paid back then. They were invited to a church member's home for dinner after Sunday's service. One never knew whose home he would visit. Luckily, he loved chicken.

Chicken And Dumplings Recipe

  • 4 lbs. chicken*
  • 4 quarts water
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage

Cut up chicken. Wash in basin or under running water until water runs clear. Put chicken, water, salt and rubbed sage into a large soup cooking pot or a Dutch Oven. Bring to a boil. Lower heat and cover with a tight fitting lid.

Simmer 2 hours or until chicken is done. It will be tender when stuck with a fork and will begin turning loose from the bone.

Remove from heat and cool. Place chicken parts in a bowl. Remove and discard bones, skins, and gristle. Strain and measure broth (water chicken was cooked in). If you don't have enough, add extra water.

Dumplings

  • 3 quarts, plus 1 1/2 cups broth
  • 3 cups plain flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoon salt
  • 4 tablespoons butter

Return 3 quarts broth to large pan. Add butter. Sprinkle sage on top. Bring to a hard rolling boil.

While broth is coming to a boil, sift together flour, baking powder, and salt into a small mixing bowl.

(Slowly, add only enough of the broth, mixing gently with a spoon or your hands, until the flour is moistened and it forms a ball.)

Place dough onto a lightly floured pastry cloth. (I use a clean kitchen towel) on top of a flat surface. Roll with a floured rolling pin or pat with your fingers after dipping them in flour and make a rectangular shape 1/4 inch thick.

Turn dough over and rub a little flour on top to prevent stickiness in handling dumplings. The flour also serves to thicken the broth into a white gravy.

Cut 1/2 inch strips of dough lengthwise. Then cut 3/4 inch strips crosswise. If knife sticks to dough, dip in flour after each cut. You now have dumplings approximately 1/2" x 3/4" by 1/4" thick. Use up all the dough pieces.

Drop dumplings into boiling broth, one at a time to prevent sticking or clumping together. When all have been added, stir and reduce heat. Cover with lid. Cook 45-50 minutes, stirring every 5-10 minutes to prevent sticking to bottom of pot.

When dumplings are done, add prepared chicken back into pot. Gently fold in and heat another 10-15 minutes just until chicken is thoroughly heated.

*For this Chicken And Dumplings Recipe you can use a whole chicken or ready cup up chicken. Legs, thighs, and breasts are especially good for this dish because they have more edible meat per pound and enough fat for a delicious taste.

Tip: Handle dumplings as little as possible while making, so they will use up less flour, be more tender and thoroughly cooked.

Interesting: Many old-timers call Chicken And Dumplings recipes "Chicken And Pastry"


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