Prep 30 mins
Cook 1 hr 30 mins
When I was a child my Mother made "Chicken and Dumplings" that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find "her" recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was "Mom's Chicken and Dumplings" on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it.
- 3 1⁄2-4 lbs whole chickens
- 1 bunch celery, divided in half
- 3 teaspoons chicken bouillon powder
- 1 (28 ounce) can crushed tomatoes, with liquid (optional)
- 1 pinch saffron
Dumpling Bott Boi Dough
- 5 eggs
- 1⁄2 cup water
- 4 cups flour
- In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
- Remove the bones and discard. Set the meat aside.
- Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
- Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
- Prepare dumplings.
- Beat eggs and water in a large bowl.
- Gradually add flour, mixing with a whisk 'til it thickens.
- Switch to a spoon and mix 'til a soft dough forms.
- Turn out on a floured board, knead for 1-2 minute.
- Divide into 3 parts.
- Roll out to about 3/16 of an inch thick.
- Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
- Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
- Cook 'til tender about 15 minutes.
- Add chicken meat. Cook 'til heated through.
- Salt and pepper to taste.
This is truly outstanding! My grandmother from Kentucky always made chicken and dumplings! This is very close to the same taste excluding the crushed tomatoes, which I did not add.I like black pepper so that was added. One secret that I have heard in making good dumplings is not to lift the lid!In keeping with that thought,I made the chicken in one pot and the dumplings in another then combined the two after the dumpling were done.They just seem to puff more.I want to try this in a pressure cooker and see how it turns out!I know dumpling come out pretty good using that cooking method!Thanks Pierre
This is wonderful stuff! I also skipped the tomatoes & used Lowry's seasoned salt with a chicken (sans legs, thighs & wings) instead of bouillon. Used the entire bunch of celery (as instructed) & added 2 finely chopped carrots for a bit more color when I added the second 1/2 of celery to pot with cooked boned chicken. Added 2 T dried parsley & abit of sage & thyme as well. This makes a whole lotta dumplings! Ended up freezing a 1/4 of the dough for another day. Had to cook the dumplings 45 minutes at a brisk simmer until they "relaxed" - I may have over worked the dough. Oh my, this is wonderful stew & even better the next day (today) when the dumplins softened to just perfect consistency & thickened the stew. Roll the dough thin, no thicker than 1/8 inch & it is great - any thicker & the dumplings get heavy. Pierre, thank you for this cold weather keeper that goes in the favorite file!
No wonder you're "crowing" about this recipe, Pierre. It's superb chicken and dumplings. I've never had any luck making this type of dumpling but this one worked perfectly and I divided the dumpling part in half. I skipped the tomatoes, added peas and salted both the broth and the dumpling dough. While making the dumplings is not difficult, it is tedious but sooo worth it.