9 Nasty Truths About Your Favorite Foods
Famous Death Row Last Meals
This Recipe is intended to serve 10 people.
1 (3 to 4 lb) Broiler-Fryer Chicken
2 Quarts plus 1/4 cup Water
1 teaspoon Salt
2 Cups Self-Rising Flour
1/4 Cup Shortening
1/4 Cup Cold Water
1/2 Stick of Butter, Melted
2 Teaspoons Black Pepper
Stew entire Chicken in 2 Quarts of Water, adding two stalks of celery and a chopped onion to the water for flavor. Cook for about an hour, until the chicken is falling off the bone.
Remove the chicken from the pot and save the stock.
Cool the chicken, then remove bones, fat and skin.
Cut chicken into bite sized pieces.
Combine Flour and Salt in a Mixing Bowl.
Cut the Shortening into the Flour using a fork or a masher until the mixture forms coarse crumbs.
Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into a dough.
Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly.
With floured hands drop the strips of dough into the slowly boiling broth.
Gently stir the broth after adding several pieces of dough.
Repeat until all the dumpling mix has been used and stir very gently.
Add the chicken, the butter and the pepper to the dumplings and continue to stir gently.
Turn heat to low and allow to simmer for about 10 minutes.
Guilty Pleasures - Chicken & Dumplings
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7-14-2007 @5:14PM BeverLee said... Memama's recipe is indeed good ole chicken n' dumplings! Why in the world would anyone say diffently? The only thing our family did which is a little different from theirs, we dropped the dumplings into the pot with the stewed chicken, onions, celery and all. Taking the chicken out and deboning and de-skinning is a good idea. What we also did was to put a top on the simmering mixture so the steam would cook the dumplings. That works great - just don't peek and take the top off? Give them about 12 minutes, and they're done. Something about taking the top off makes the dumplings heavy. They should be light and almost fluffy, with lots and lots of broth - sauce- gravy, whatever you call it.
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7-14-2007 @5:17PM Jackie said... My parents and grandparents were from Missouri and so am I. My mohter use to cook all the time, and we always called the ones dropped into the broth dumplings. to me if you roll it out and cut them, that is noodels like you buy in the store. I always make mine with bisquick and my family has loved them for years. My mother also used bisquick. A family friend use to roll his out and the mixture had egg and let them dry a bit, cut and cook. He also said, a shorter version is to just cut flour tortillia's, it's the very same thing, and they fluff up too.
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7-14-2007 @5:32PM Pat said... I have a friend from Arkansas that calls the dumpling strips "slicks"...hence Chicken and Slicks
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7-14-2007 @6:44PM Megan Vann said... This is ONE kind of chicken and...
Who wants those fat old dough balls when they can have this--the real thing. Want further confusion? Go to visit the PA Dutch and have "chicken pot pie" which is really stewed chicken, gravy, and huge noodles. Or chicken pastry--which is squares of short dough, rolled out, baked, and with chicken gravy over the top. But, if you really want a treat, have chicken and gravy over waffles. That is comfort food and then some.
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7-14-2007 @5:51PM Carol said... When the weather cools off here in FL, I want to try this recipe! I'm from MI, and our family handed down until it will most like die with me is what was called Popeye.
Grandma made fresh noodle dough, the usual method of this much flour in this bowl, spread salt from the carton just so carefully, 3 eggs, mashed in with a fork to corn meal consistency and add luke warm water a bit at a time until you could kneed the dough, just so...break ball into 3 smaller balls, roll out as thin as you can get it, cut into rough squares or rectangles and go by stages dropping this dough into good beef stock you got by boiling a beef roast until it falls apart.
Once the noodles are happily simmering and nearly done, add diced potatoes for potato Popeye or drained and rinsed navy beans for Bean Popeye. Cook until a nice thick gravy has been achieved. Let the pot set a good half hour or so after turning it off to cool down, stirring frequently the whole process.
Topper was liberally diced onion, and for the menfolks, they splashed on white vinegar over the top of their Popeye with a generous helping of diced onion.
I discovered in later years the white vinegar adds a pickly zing to the dish. It's actually quite tasty. A diversion for those prefering hot sauce, which was not an item I was raised with...but took me a long time to venture into the white vinegar thing...
I have made Chicken Popeye, or for the purists, chicken and noodles, but my dearly loved and much missed Grandma told me the difference between Popeye and Noodles is what we do with the dough. Noodles you roll out a little thicker and use a very sharp knife to cut the dough into thin strips and you lay the strips out to dry for use later. Popeye you use fresh and therefore have to roll it thinner and using a very sharp knife cut it into squares and take care not to let the dough roll up as you drop it in the pot. And Popeye dough has to remain very well flour covered when rolling out or cutting so it's not a big sticky mess.
And NEVER overwork Popeye dough! It gets tough and will not cook properly.
She was right. I've goofed it once or twice in my 49yrs. And ALWAYS use a heavy guage pot!
When we go back North to visit our kids it's just "understood" Popeye will be made at someone's house. And yes, I haul along my big 16 qt pressure cooker bottom and my wooden rolling pin. One year my eldest son tried buying a big enamel coated canning pot, and a cheapy plastic rolling pin. We ended up with sorched popeye that didn't roll out worth beans...
hehehe, never mess with Grandma's methods!
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7-14-2007 @5:43PM susie said... YEP these are YANKEE dumplings ..I am a southerner who now resides in these here parts known as yankee territory .. and although I like the noodles with beef , a nice round steak slicked or a stew meat .. these noodles go great with the chicken too.
But dumplings are made out of any drop bisquit recipe. mmmmm honeychild they are what chicken and dumplings are all about ..
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7-14-2007 @5:44PM Debbie Renner said... This was just wonderful. It cut inhalf so easy, since it is just my husband and I. I had the butcher butterfly a whole chicken and just used half and halved all the other ingred. I also add frozen peas. What a great meal. Thanks
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7-14-2007 @5:46PM BeverLee said... I just noticed that I typed 12 minutes to cook the dumplings. its not that long, only 5-6 minutes. It won't hurt anything if they are in the broth longer, however. they will just break up, and that makes the dish over the top!! Little pieces of tender, rich dumplings all through the pot along with that stewed chicken will make you bury your face in the pot! My aunt who is from California made some chicken N' dumplings one day out of some leftover pieces of chicken I had frozen. They were chicken necks and maybe a back. She also put a handful of mixed vegetables in about 10 minutes before it was done. It may not sound good, but it was creamy, rich, delicious and really well-seasoned. Freezer leftovers - wow!
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7-14-2007 @6:01PM Robin Glover said... My family background is from Pennsylvania Dutch country and this recipe is what my grandmother always made and called Chicken Pot Pie, which often confused people from New York state, where I live now, who expected a meat pie with a pie crust. She also made it with a broth made out of ham, which is also awesome. It's always been a family favorite and all my sisters and I still make it and plan to hand the recipe down to our children. But it will always be Pennsylvania Dutch Pot Pie
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7-14-2007 @6:05PM Paul Harris said... I have only one comment. Putting a chicken into 2 quarts of water with celery and onion is not stew! It is lousy chicken soup! Of course, I prefer thick stews to watery concoctions. With carrots, potatoes, green beans and of course onions. Dumplings could very easily be a part of my version of chicken and dumplings.
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7-14-2007 @6:11PM Ida said... Bless you Kat! Your story has really brought up so many cherishised memories for me of days gone by. I was born and raised in LA, but my Mom and Granny were from OK. Although my step-mom introduced her Chicken & Dumplings to me in my 20's and there were just like ya'll"s.
I fell in love with them, I have her recipe & my kids love them too. My Granny made hers by dropping them. It was and is a true labor of love to make these heavenly creations no matter which way you care to have them. I can just smell them cooking on the stove!!! mmmmm
Thank you again!
I sure wish my Granny and Moma were still here so they could enjoy your story as well, and my step-mom's Granny too ,who was from NC!
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7-14-2007 @6:19PM Sheri said... Hi! Great recipe and just want to add.....I am from Michigan and my grandma (mimi) used to also call this "chicken pot pie". Later I think my mom called it "chicken and sliders". I just call it "delicious!" Thanks for a ride down memory lane! I am making this for Sunday dinner tomorrow!
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7-14-2007 @6:23PM Ida said... Kat, if you have the time I think we all would love it if you would share your dad's Hungarian Goulash recipe? I can't remember the last time I had any.
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7-14-2007 @6:24PM Sheri said... WHOA! Just read the comment about it being called "popeye"!! I swear that's what my mimi called it but i was young and figured it must have been "pot pie"! LOL
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7-14-2007 @6:26PM Bonnie said... I spent many Sunday afternoons during my childhood at Gramma's house enjoying this very same chicken and dumpling recipe. As an enthusiastic newlywed, I made this for my new groom. He took one look at my dumplings and said "these are not dumplings, dumplings are round". We have been disagreeing on what a "real" dumpling is ever since! Wait until he sees all these comments.......I'm lovin' it!
Although neither of us has budged one inch on our "noodle vs. dumpling" debate the marriage has succeeded......33 years next week!
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7-14-2007 @6:26PM bill portz said... just GREAT!!!! wow, Now the question is how good did granny do RIBS hmmmm
thanks so much... bill
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7-14-2007 @6:53PM Phyllis said... I am from Alabama and we too called this recipe noodles and dumplings were dropped into a rolling broth. I never had collards with dumplings but that sounds wonderful! I will be cookin' up a mess a greens soon!!
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7-14-2007 @6:55PM Linda said... When we lived in the Amish area of Lancaster County Pa, this was called chicken pot pie. Can't wait to make it for my husband, In Amish country you can but this type of pot pie noodles( what difference does it make what they are called) in bags at the store.
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7-14-2007 @6:52PM karon butler said... My first husband was from Texas and his family droped theres. My second husbund was from Florida and they made the strips. Being a California girl I liked both ways. Plan on trying your receipt. Thanks
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7-14-2007 @7:01PM John Grier said... My grandmother made drop dumplings that she swore would float out of the pot if you didn't stop them with the lid. She always added a grating of fresh nutmeg...YUM. I was so proud the first time I prepared them for my new bride. Her reaction, YUCK. Also, I found out she didn't like noodles either. Not to be discouraged, I remembered she loved cornbread, so, I mixed up a batch of cornbread ingredients ( cornmeal mix, eggs & milk), and a grating of fresh nutmeg, then dropped serving spoons full into the simmering broth. If you ain't tried cornbread dumplings you ain't lived.
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