looking for homemade chicken and dumplings made the old- fashioned way.thank you.
From Susanne – Here’s my chicken and dumplings recipe. My biggest trick is to start the day before by cooking the chicken then. That gives you time to let the chicken stock cool so you can skim all the fat of the top.
I’m sure there are plenty of other good recipes for this dish out there. I can’t wait to hear yours. Please share it in a comment below.
This is my mother in law’s recipe
3 to 3½ pound Fryer
salt and pepper to taste
1 ½ cups self-rising Flour
1/2 cup all purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 stick Margarine
milk (to moisten)
Wash fryer, place in large stewing pot. Add salt and pepper. Fill with water to about three fourths upon chicken. Stew about one to 1½ hours. Remove from broth to cool. While it cools, make dumplings. Mix rest of ingredients like you would biscuits. Knead on floured surface with plain four several times about one minute until smooth and elastic. Roll to 1/8 inch thickness (much thinner than biscuits). Cut into 1½ X 2 inch strips and drop into boiling broth. You may need to add water. Reduce heat and let simmer while you debone cooled chicken. Add meat to dumplings. Also add dash or two of salt and pepper, if needed to meet your taste buds. Heat long enough to get meat hot and it’s ready to eat. Note: Sometimes I add 2-3 cubes of chicken bouillon or 1 teaspoon of instant bouillon. That just makes it richer but also adds more salty taste.
I have always made mine by boiling the fryer with onion, celery and poltery seasoning as well as salt and pepper.
I also completely cover the chicken and save some of the broth to freeze to use for quick “dressing” to use left over bread when cooking chicken for another meal.
I am over 60 and have cooked this for over 45 years. You just taste test to get the right mix of seasoning for your family. by the way … I am a
tarheel by birth and a WV hillbilly by marrage and LOVE this site
I make chicken and dumpings the noodle way like “Jill” showed. I also make a biscuit dough dumpling sometimes:
2c. flour (if not self-rising, add 1t. ea. salt and b. powder)
1/4c. shortening
1c. milk
Cut shortening into the flour until it resembles coarse meal. Mix milk in. You can either drop by teaspoonsful, or roll out and cut into 1 x 1″ squares and drop into hot boiling chicken stock. (I usually have my chicken out and cooling so I can de-bone it). Cook with no lid for about 10 minutes, then put lid on for about 5 minutes.
Another tip I learned was to put a can of condensed celery soup in my broth at the end of dumpling cooking. It really flavors it and satisfies!
Hope yours turns out well.
I add celery, onions and carrotts after getting the meat off the chicken… simmer in the broth to soften.
Always fabulous!!! And heart healthy too!