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Prep 1 hr
Cook 30 mins
I've never found a recipe that could hold a candle to my grandfather's chicken and dumplings. They're the kind that "stick to your ribs" and taste amazing any time of the year, especially when it starts getting cold outside. This is real, southern comfort food! The problem is, it's never truly an "exact" measurement so I will try to share the recipe as best as I can! The serving amount can be changed simply by adding more chicken and broth. It's that simple! Also, total cook time is estimated and the amount of servings depends on the amount of broth.
- Boil a whole chicken or wings and legs. Save the broth. Allow the chicken to cool, remove the skin then pull apart into bite sized pieces. Place the chicken back into the broth.
- For the dumplings: Mix flour and 2 heaping tablespoons of Crisco in a mixing bowl and add boiling broth until doughy. Roll out thin, like a pie crust, on floured wax paper and cut into bite sized pieces. You MUST completely cut all the pieces you want to cut before continuing. This step is crucial.
- Bring chicken and broth back to a boil. Once boiling, begin dropping bite sized dough pieces in as quickly as possible, while stirring in order to prevent sticking. You may want a helper with this step.
- Continue to cook, stirring VERY often. The dumplings stick very easily so you must stir often. The more chicken and chicken broth you have, the more servings you get. The amount of dumplings does not change.