Prep 45 mins
Cook 1 hr
I got this recipe from a dear friend. It is an example of good old Southern cooking!
- 1 whole hen or 1 whole chicken
- 1⁄3 cup butter
- 1 1⁄2 cups plain flour
- 1⁄4 cup shortening
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- Place hen or chicken in a large pot with enough water to cover. (You could also use several chicken breasts instead of whole chicken.).
- Cook on low-medium heat until done. Remove the chicken from the pot. Keep the broth in the pot. You will cook the dumplings in this broth.
- Cool the chicken until you can remove the skin and bones. (I usually shred the chicken, but you can cube it if you wish.).
- Meanwhile, mix the flour, salt and shortening with a fork until it resembles crumbs.
- Add milk and mix well.
- Roll out to about 1/8 inch on floured waxed paper or on a floured counter.
- Let set for about 30 minutes while you debone and shred cooked chicken.
- Cut the dough into strips. (I usually use a pizza cutter for this & cut the strips about 1"x2 or 3" wide.).
- Put the chicken and 1/3 cup butter into the broth in the pot.
- Bring the broth to a boil.
- Drop the dough strips into the boiling broth, one at a time.
- Simmer for 30 minutes, then serve in bowls.
- NOTE: I usually double the amount of dumpling dough. My family likes lots of dumplings. I have made this ahead by freezing the cut dumplings on a cookie sheet, then transferring to a zip-lock bag. Freeze the broth with shredded chicken in a separate container. When you're ready to eat them, just heat the broth & chicken to a boil (thaw dumplings while heating broth) and drop in the dumplings & cook according to directions.
I was wanting chicken and dumplings,but I didn't want any that had vegetables in it.Then I came across this one, and decided to try it.And I'm so glad I did, it reminded me and my SO of the kind that our Moms used to make.The recipe was made exactly as written, except for the part on doubling the dumplings. Which now I realize I should have, since they were so good.The only thing that we both thought that this needed was to have the broth a little thicker, so I might add a bit of flour the next time this is made.And this sure will be made again. Thank you so much for posting and, "Keep Smiling :)"
This was just the recipe I've been looking for! I've tried others, but they didn't have the right taste and dumplings I was looking for - this recipe has it. It's the addition of the butter to the broth that takes it over the top. I made the following 3 changes in the recipe: first, I increased the butter to 1/2 cup (1 stick); second, I doubled the dumpling ingredients (GLAD I did!), and third, I used 6 lbs. chicken breasts (about 6 chicken breast halves with bones and skin). My family loves how it turned out. This recipe will now go into my file of favorites and I will be making it a lot. Thanks for posting a wonderful recipe!!
I just had to rate this mainly on the dumpling recipe. I looked through almost all of the recipe's for dumplings on the zaar and found this one to be the one more like the southern dumpling that I grew up on. I just don't care for the light fluffy kind of dumpling..it's a totally different food from the one's that don't have baking powder in them. This is the kind I grew up on and loved. The only difference is, ours were not rolled out..they were drop dumplings. A thick dense true old-fashion southern dumpling. Doesn't get any better than this to me and my family. Thanks for posting CaramelPie.