Growing up one of my favorite meals was chicken and dumplings. My mom made the BEST chicken and dumplings, WITHOUT a recipe. This is as close as I can get to my mom's Chicken and Dumpling:
Old-Fashioned Chicken and Dumplings
1 3-pound chicken
2 quarts of water
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBL shortening
3/4 cup buttermilk
Salt and pepper to taste
Boil chicken in 2 quarts of water. Once boiling reduce heat and simmer for about 1 hour, our till tender and chicken is easily coming off the bone. Remove chicken from broth to cool, de-bone chicken and cut or shred into bite size pieces. Put chicken back in the broth, and bring broth to a boil.
While waiting for broth to boil, combine flour, baking soda & salt. Cut in the shortening. Add buttermilk and stir with a fork until moistened. Knead the dough 4 or 5 times then flatten till about 1/2 inch thick. Pinch off dough into 1 1/2-inch pieces and drop into boiling broth. Reduce to medium heat and cook for about 8-10 minutes. Stir occasionally. Add salt and pepper to taste.
***On a side note, my sister said my mom always adds milk to her broth once everything is ready to go...I haven't done this yet, but I am willing to give it a try next time. I'll let you all know how it turns out. Oh, and sometimes I add a little chicken base to my soup, just to give the broth a little boost.
Old-Fashioned Chicken and Dumplings
1 3-pound chicken
2 quarts of water
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBL shortening
3/4 cup buttermilk
Salt and pepper to taste
Boil chicken in 2 quarts of water. Once boiling reduce heat and simmer for about 1 hour, our till tender and chicken is easily coming off the bone. Remove chicken from broth to cool, de-bone chicken and cut or shred into bite size pieces. Put chicken back in the broth, and bring broth to a boil.
While waiting for broth to boil, combine flour, baking soda & salt. Cut in the shortening. Add buttermilk and stir with a fork until moistened. Knead the dough 4 or 5 times then flatten till about 1/2 inch thick. Pinch off dough into 1 1/2-inch pieces and drop into boiling broth. Reduce to medium heat and cook for about 8-10 minutes. Stir occasionally. Add salt and pepper to taste.
***On a side note, my sister said my mom always adds milk to her broth once everything is ready to go...I haven't done this yet, but I am willing to give it a try next time. I'll let you all know how it turns out. Oh, and sometimes I add a little chicken base to my soup, just to give the broth a little boost.
RSS Feed