Recipe by itzmedawn1
Grandma's Chicken and Dumplings. This is a family passed down recipe from pre 1917. We can't figure out how much farther it goes back, but we know atleast to this year. This recipe is simple and delicious. The dumplings are my favorite and have been a very requested dish from all family members and my kids friends. This can be prepared in a crock pot (which I usually do) or on top of the stove. Both ways are just as good, I just think letting it simmer in the crock pot all day makes the broth more flavorful. Plus, it cooks all day then when I get home from work I just de-bone and make the dumplings. Please if you try this let me know how you like it.
Top Review by Connie C.
Again, I love finding old recipes. Collect them avidly. I made these eariler this week and only three days later, my husband and kids requested them again.... I have picky eaters.. so that should tell you something. My husband said they were the best he's ever eaten.. and they beat out his own Grandma's dumplings. Thanks!
- 1 whole chicken (or cut up I have used both)
- 1⁄2 onion, diced (or minced onion which I use)
- 1⁄4 cup parsley
- 1 cup enriched flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder (make sure it is not expired)
- 1⁄2 cup milk
- 2 tablespoons shortening (if using melted fat, let it cool before mixing salad oil can be used)
Directions See How It's Made
- Put the chicken in a crock pot and pour water up to the top of the crock pot (or a level where it wont boil over but cover chicken completely) Add onion, parsley and salt. Cover and let cook all day on low without stirring. If you don't stir the chicken is much easier to de-bone.
- De-bone chicken and move broth to a large stock pot. Cook on high until boiling. (making the dumplings in the meantime).
- Add de-boned chicken to broth then add dumplings one at a time while broth is boiling so they don't clump together until all are added. The broth will froth a little but it will go back down. Stir occasionally if needed.
- (I add 1 tbls corn starch mixed with 1/4 cup cold water to thicken when needed. It does not always require it. Depending on how much broth you have. I like it a little creamy instead of watery.)
- Mix all ingredients very well. (let dough rest about 1 min before rolling out) Roll out on floured surface to desired thickness. I do it kinda thin to get more dumplings. They puff up as they cook. I use a pizza cutter and cut about 1 inch strips then the same the opposite direction. Kinda like a checkerboard pattern.