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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7-21-2007 @7:59PM William A. Watson said... I am not to keen on the computer but I would realy like to know How in the world to Just copy the recipe Please I believe My Grand Mother in WV cooked like this when I was little and that was a long time ago
thank you cornstalk 7:57 PM july 21 2007
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7-22-2007 @4:04PM Libby said... My mouth is watering! Born and raised in TN and my mom made her chicken-n-dumplins using the drop method. My Dad liked his dumplings "sad". ( made by stirring more..not as fluffy). My mother-in-law made hers in strips which I had never seen before. Both these wonderful ladies are fantastic southern cooks and both methods are some of the best eatin' ever! (My mom used to make blackberry dumplings too)
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7-22-2007 @4:55PM David said... I hate to be the bearer of bad news ... but traditional chicken and dumplings made MY grandmothers and my mothers way was with the discarded pieces of the chicken ... and maybe add to it some breast pieces ... and they never used cold water ... in my mothers words ... "if you cant make biscuites out of the dough, you need to give it up."
Also, it is not the cold water that makes the dumpling stick together ... to be scientific abou it all ...
it is the glutten that makes them stick together ... working the dough longer is what makes glutten ... thus they stick together and do not disolve in the hot water ... you also have to let the dough drop into the broth and get covered with it as you drop them in ...
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7-22-2007 @6:08PM Bonnie said... This looks just about like my mother's recipe for Chicken and Dumplings, except she made them with regular flour and added her own baking powder and soda, and not too much shortening as to much makes them fall apart. Also, if you have a fat stew hen, you don't need to add any butter, as there is more than evough fat in the broth already. Yummy, brings back may fond memories!!!
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7-22-2007 @6:08PM GIlly said... Yall havent a clew about makin Chicken and dumplins!
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7-22-2007 @6:11PM GIlly said... Yall dont have a clew about makin chicen and dumplins.
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7-22-2007 @6:43PM Billie said... My Mother made the best chicken & dumplings & noone in my family has been able to make them taste the way she did. Many have tried but with no luck!! But Mother put eggs in the dough and cut them into medium size strips in different lengths, she used regular flour not self rising.
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7-23-2007 @2:22PM Lisa Lehman said... I am a 'northerner' who is just out looking for good recipes. I think one thing mothers all have in common is the wish to come up with recipes that make their child/children feel at home and well-fed. Food plays a huge part in that. This recipe sounds so incredibly delicious to me that I will definately try it and I have no doubt it will become a family favorite. While I search for cookbooks with good recipes I appreciate even more the 'old-down home' recipes that have been passed on from generations. It doesn't matter what nationality we are, what color, etc., food is a thing we all have in common and it's important to learn what works and is passed down from different groups/families. I believe my family will benefit from the recipes I can find on-line (from 'real people') rather than from a cookbook from a bookstore. Thank you!
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7-24-2007 @10:19AM Gary said... Northern or Southern who cares, it's just great knowing so many of us love this dish. When my wife makes this dish I can close my eyes and see HOME. Family and Chicken & Dumpling's it doesn't get any better than this!
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7-24-2007 @11:53AM bob goff said... Kat, is there any way to substitute something with less saturated fat for the shortening, even if it isn't "traditional"? My arteries are bad enough without the "shortnin'".
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7-24-2007 @1:01PM Gloria Robinson said... This is for the person that was asking how to copy the recipes. I apologize in advance, for the length of this posting, and to the one's that all ready know how to copy down these wonderful recipes. I just love the Chicken and Dumpling one and all the comments that everyone has written in and generously shared.
Place the cursur on the area of the page you want to copy. Hold down the left button on your mouse. While holding, run the cursur (may look like an arrow) down, and/or across the page. This will outline what you want to copy in solid blue. You will now have a section of print outlined in blue. Release your finger when you have outlined what you want.
Go to the top, left hand side of the bar at the top of your screen. (Your words will still stay in the block of blue.) Find where it says "File...Edit...Mail," etc. (or something like that.) Click on the one that says "Edit." A menu will drop down. Look thru the menu and left click on the word "copy."
Go back up to the top of the screen. Look for the icon that you click on to write your e-mail. Mine says, Read, "Write," IM, etc. Left click on "Write." A screen will appear that is used for writing an e-mail.
Left click in the blank section of the e-mail that you use to write your letter. Your cursur might look like a straight line at this point. Wherever you click is where the print will appear.
Go back up to where you found "Edit". Left click on it. Find the word "paste" and left click on that. Your recipe will now appear in the body of the e-mail page. You can change it anyway you wish, just like in an ordinary e-mail.
When you have it the way you want it, just go back to the top of the left hand bar at the top of your screen. Fine "File", a menu will drop down, and left click on print. It should print out for you at this point.
I know there are other, better ways of doing this, but I'm not good on the computer , and this works for me. It sounds complicated at first to someone not used to doing it, but it is quite easy and will become quick to do.
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7-24-2007 @1:21PM Janet said... As a southerner, proud and true, I too insist that dumplins are rolled. One of my favorite Aunts from Douglas Ga rolls hers and lets them air dry for hours or overnight, then cooks them in the stock. Her name??? "DUNCAN"
No reunion, funeral, or family gathering is the same without dumplins, and deviled eggs.
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7-24-2007 @2:16PM chris angermeier said... I can't print the recipe-can you make it printer friendly? I would love to try this for my family of 10
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7-24-2007 @4:57PM Angela said... I can't wait til Sunday to try this. I am born and raised in Charlotte NC and remember my grandmother making chicken and dumplins' when I was growing up. My poor mother couldn't bake biscuits or make dumplins' so maw maw's house was the only place to get it! Once I had a family of my own I asked her how she made them and she tried very hard to tell me but she never measured a thing so she"eyeball it" and I must say I didn't inherit that trait! So now I will have a real southern recipe to make my children chicken and dumplins'!
P.S. I'd love the Kentucky coleslaw recipe and dumplin and collard recipe if possible!
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7-27-2007 @9:46PM Kitty said... Sounds just like my mama and grandma taught me to make, but we don't use celery sticks or onion. Pure chicken , chicken broth and dumplings......made in the Blue Ridge Mountains of upper South Carolina (currently displaced in Iowa).
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7-26-2007 @7:21AM Melissa said... I worked at Cracker Barrel for over 11 years. They use southern recipes for their cooking and they roll theirs and the cut them into squares. If I remember correctly they use the biscuit dough for them.
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7-27-2007 @5:03PM Shelly said... My 9 yr old is the pickiest eater I know and even the mention of chicken makes her cry. I made her try these chicken and dumplings and she LOVED them! This is now her favorite meal (booting mac and cheese out of first place)
I only had boneless/skinless chicken breasts on hand, so I simmered them in chicken broth, other than that I followed the directions exactly... even my husband who warned me years ago he was not a fan of chicken and dumplings said they were pretty good. (this was my first ever attempt at making them as we have recently started trying something "new" once a week)
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7-28-2007 @11:28AM Liz said... This recipe is very close to the one my father used to make. It was called Chicken Slickers. Mostly, people in Easter North Carolina refer to it as Chicken and Pastry. My mother-in-law taught me the ultmate secret to success: Freeze the strips, between waxed paper, prior to dropping into the broth. That way, they never stick together. My husband requires that this meal be served with fried cornbread. Not figure friendly, but once in awhile is a must.
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7-28-2007 @1:41PM Mikalyn said... Dora I would like to see your 'kentucky coleslaw' recipe. it sonds like something my kids ouwl eat as they love mashed potaotoe with corn on top and then gravy. Me i don't like my food mixed together but they love it. So share huh. Then I just hope I can get back here to find it. Sometimes navigating the net is like driving directions and I get lost easily lol
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7-28-2007 @3:16PM Barb said... This is a recipe my grandmaother used when I was young, but instead of the butter, she used some of the stock.It's ALL good.!! I make it for my family. This was my favorite dish as a kid and still is to this day.
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