chicken 'n dumplins

Old Fashion Chicken ‘n Dumplins

March 4, 2015Danita

chicken 'n dumplins

I am a Southerner through and through and love good Southern Comfort Food.  BUT, there are a few “Southern” things I’ve never done and some “Southern” foods I just don’t really like.  I do realize admitting these things could be equated with sacrilege.  However, here it goes….

Southern Things I’ve Never Done:

  • Been to Graceland.  In case you aren’t familiar, home of Elvis aka The Southern Mecca.  I did however, go to an Elvis concert when I was about eight or nine.  That has to count for something, right?
  • Owned a velvet Elvis painting.  I did have a large poster purchased at the aforementioned concert. 
  • Seen the movie Gone with the Wind.  GASP!  Yes, sad but true.  Somehow I’ve just never taken the time to sit down and watch it. Ok, this one probably is sacrilegious and I probably just got a big ol’ “Bless your heart” from several of you.
  • Been to a NASCAR Race.  I have toured Darlington Speedway, a couple of times, but never been to a race.  We prefer football. 
  • Monogrammed  Southerners love monogramming.   

Southern Foods I Don’t Care For:

  • Fried Okra.  Just can’t do it.  I make if for my family but I just don’t like it.
  • Turnip Greens (or Collard or Mustard).  Too bitter and I really don’t enjoy the smell either.
  • Potato Salad, macaroni salad, tuna salad…insert anything called salad and mixed with mayo.  It’s the mayo…totally grosses me out. Like I can hardly look at it.  And. The. Sound.  I know, most of you are saying, “Mayo makes a sound?”  Yes, that slurping sound it makes coming out of the jar….way too much for me!  Only thing worse is the smell!  I can’t talk about it any more.
  •   Fried Green Tomatoes.  Too tangy.  Yes, I shared a recipe and I make these but only my husband eats them.
  • And until recently…..Chicken ‘n Dumplins

My grandmother made Chicken ‘n Dumplins and everyone raved.  For me, they’ve always been slimy.  

I made them for the first time several months ago and people said they were good, but again….slimy.  

I decided to try a different recipe and to my surprise, I actually liked them!  No slim or at least not much!  My husband even said they were “Cracker Barrel” good, and we all know that means!

Chicken ‘n Dumplins can take a good bit of time.  I did it in two days.  

Day 1 – boil chicken and de-bone.  Day 2 – Make dumplins and put it all together

Here’s the Recipe:

  • 1 whole chicken
  • 1 small onion
  • 1 stalk celery
  • 1 clove garlic – peeled
  • dash or 2 of parsley
  • 1 1/2 tsp salt – divided
  • 1/2 tsp pepper 

Dumplins:

  • 2 cups all-purpose flour (White Lily if you have it)
  • 1 Tbsp baking powder
  • 1 1/4 tsp salt
  • 1 cup milk

Day 1:

chicken 'n dumplins

Place chicken in a large stock pot and cover with water

Add all other ingredients except pepper, using only 1 tsp of the salt

Boil until chicken is done and failing off bone

Keep a close eye and add more water as needed

Remove chicken and allow to cool then de-bone

Using a de-fatting cup, strain broth and set aside 6 cups

Any extra broth can be refrigerated for a few days or frozen and used later

Place everything in refrigerator until ready to assemble 

Day 2:

 

Chicken 'n Dumplins

Mix together dry ingredients

Chicken 'n Dumplins

Add milk and mix together until dough forms a ball

Be careful not to over mix

Cover and allow dough to rest 5-10 minutes

Chicken 'n Dumplins

While dough is resting

Add the reserved 6 cups of broth, 1/2 tsp salt and 1/2 tsp pepper in a large stock pot

Bring to a rolling boil

*If it starts to boil before you’re ready, turn it down and cover with a lid so you don’t lose any to evaporation

When dough is ready

chicken 'n dumplins

Remove from bowl and place on a floured surface

Flatten to about 1/2 inch thick and cut into 1/2 inch squares (I used my pizza cutter)

chicken 'n dumplins

Drop dough one piece at a time into boiling broth

Dough will immediately sink but then float after a few seconds.  Drop them in slowly waiting for others to float before adding too many.  Above all DO NOT STIR.  This will cause your dumplins to fall apart.  It may seem crowded but use all the dough pieces.

Turn down heat and simmer 20-30 minutes 

Broth should thicken as dumplins cook

chicken 'n dumplins

When dumplins are done, add your de-boned chicken to the pot

Depending on how big your chicken was you may not need all of it.  I think I used about half and saved the rest for something else.

At this point you can GENTLY stir 

Continue to simmer about 5 minutes or until chicken is heated through

Add more salt and pepper to taste

chicken 'n dumplins

Suggested Sides:

Black-eyed Peas

Cinnamon and Brown Sugar Glazed Carrots

Are there foods from your region of the country you don’t care for?

Old Fashion Chicken 'n Dumplins
Serves 6
Write a review
Print
Total Time
3 hr
Total Time
3 hr
Ingredients
  1. 1 whole chicken
  2. 1 small onion
  3. 1 stalk celery
  4. 1 clove garlic – peeled
  5. dash or 2 of parsley
  6. 1 1/2 tsp salt – divided
  7. 1/2 tsp pepper
Dumplins
  1. 2 cups all purpose flour
  2. 1 Tbsp baking powder
  3. 1 1/4 tsp salt
  4. 1 cup milk
Day 1
  1. Place chicken in a large stock pot and cover with water
  2. Add all other ingredients except pepper, using only 1 tsp of the salt
  3. Boil until chicken is done and failing off bone
  4. Keep a close eye and add more water as needed
  5. Remove chicken and allow to cool then de-bone
  6. Using a de-fatting cup, strain broth and set aside 6 cups
  7. Any extra broth can be refrigerated for a few days or frozen and used later
  8. Place everything in refrigerator until ready to assemble
Day 2
  1. Mix together dry ingredients for dumplins
  2. Add milk and mix together until dough forms a ball
  3. Be careful not to over mix
  4. Cover and allow dough to rest 5-10 minutes
  5. While dough is resting
  6. Add the reserved 6 cups of broth, 1/2 tsp salt and 1/2 tsp pepper in a large stock pot
  7. Bring to a rolling boil
  8. When dough is ready, remove from bowl and place on a floured surface
  9. Flatten with palms or roll to about 1/2 inch thick and cut into 1/2 inch squares (I used my pizza cutter)
  10. Drop dough one piece at a time into boiling broth
  11. Dough will immediately sink but then float after a few seconds. Drop them in slowly waiting for others to float before adding too many. Above all DO NOT STIR. This will cause your dumplins to fall apart. It may seem crowded but use all the dough pieces.
  12. Turn down heat and simmer 20-30 minutes
  13. Broth should thicken as dumplins cook
  14. When dumplins are done, add your de-boned chicken to the pot
  15. Depending on how big your chicken was you may not need all of it. I think I used about half and saved the rest for something else.
  16. At this point you can GENTLY stir
  17. Continue to simmer about 5 minutes or until chicken is heated through
  18. Add more salt and pepper to taste
Notes
  1. This is a bit of a process so I break it up into 2 days
  2. When putting everything together, if broth boils before you’re ready, turn it down and cover with a lid so you don’t loose any to evaporation
O Taste and See https://otasteandseeblog.com/

 

 

2 Comments

  • Kirsten

    March 4, 2015 at 7:54 AM

    Danita,
    I love greens and fresh fried farm share okra (though stewed doesn’t do a thing for me), but I’ve never tried to make my own chicken ‘n dumplins. I loved to eat them in Delaware where there are super flat, called slicks, and very flavorful.
    Thanks!

  • RaShell

    March 4, 2015 at 7:35 AM

    Yum! I’ll have to show Hannah this. She loves chicken and dumplings.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post