A Southern Classic. Enough said.
Make and share this Chicken and Dumplings, Southern Style recipe from Food.com.
- 1 (3 lb) chicken
- 2 quarts water
- 1 large onion, quartered
- 2 carrots, quartered
- 1 stalk celery, quartered
- 1 bay leaf
- 1 teaspoon peppercorn
- 2 teaspoons salt
- 1 sprig thyme
- 1 sprig rosemary
- 3 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 5 tablespoons shortening
- 1⁄4 cup chicken stock
- 2⁄3 cup buttermilk
- 1 teaspoon chopped fresh thyme
- salt and pepper
- Place chicken in a heavy 5 quart stockpot with water to cover.
- Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
- Bring to a boil, reduce and simmer for 1 1/2 hours.
- Skim scum if needed.
- Remove chicken and set aside to cool.
- Remove meat and return bones to pot.
- Simmer for 1 hour more.
- Strain well and remove any fat you can.
- Combine flour, soda, salt.
- Cut in shortening until flour resembles coarse crumbs.
- Add the stock, buttermilk and thyme.
- Stir to make a stiff dough-and it will be stiff.
- Turn out onto a floured board and knead gently 6 times.
- Wrap in plastic and chill 1 hour.
- Bring strained broth to a boil, reduce to a simmer.
- Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
- Drop them into simmering stock and stir gently.
- Cook for 10 minutes, add the chicken and cook for 5 min more.
- Season with salt and lots of pepper.