Mother's Old-Fashioned Homemade Chicken and Dumplings

Recipe for Mother's Old-Fashioned Homemade Chicken and Dumplings
Sam Jones/Quinn Brein

Ingredients

1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
Dumplings:
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour

Instructions

1. Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.

2. Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About ½ to ¾ pot of broth should remain.

3. For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.

4. Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about ¼ inch. Slice the dough into ½-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.

5. Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.

Yield: 

Makes 8 to 10 servings.

Category

Course

Reader Comments

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Chicken Pastry

This is what my family has called Chicken Pastry for many generations. I have heard it called Chicken Slick and Chicken and Dumplings but it is all fairly the same dish. Some use Crisco, oil, butter but my Grandma always used lard because that is what she had on hand. Some like them thick while others like the thin. It is all a matter of what you like. Best dish to eat no matter what the weather or season. If you have never tried it you don't know what you are missing. Good food, good company, and a glass of sweet iced tea is all you need to make it an occasion.

Great Grandmother's Recipe

My wife uses my great grandmother's recipe for chicken and dumplings. In true Southern fashion it calls for a "lump of shortening or lard the size of a chicken egg". The dough is rolled thin and cut before going into the simmering broth. For us, chicken and dumplings are the meal accompanied at most by some cornbread.

Bake

The recipe says to bake the dish. On what temperature and for how long?

Baking

The recipe should have been classified under “Boil.” We’ve corrected it.

I add black pepper and a

I add black pepper and a pinch of poultry season to my dumpling dough and I use buttermilk - no eggs. They are fluffy and flavorful.

I also use SR flour, and I

I also use SR flour, and I make the dough just like I do for buttermilk biscuits, adding the pepper & poultry seasoning, and drop the dumplings into the stew broth made with water and cream of chicken soup - undiluted. Milk may be added if desired after the boiling is down to a simmer.

I used the canned pizza dough

I used the canned pizza dough in the cooler where the canned biscuits are, came out really good.

I have used all purpose and

I have used all purpose and self rising flour for dumplings. It all depends on wether you want doughy or light and fluffy dumplings. I personally like the doughy heavy dumplings but my husband loves the fluffy kind so I alternate. Either way the dish is delicious.

I added big chunks of

I added big chunks of carrots, 1 large onion, diced, and 2 whole
celery stalks to the broth during the cooking process. I removed the celery when the broth was done. I also added some fresh Thyme to the dumplings. My family loved it!

I always used butter instead

I always used butter instead of oil. It makes for a richer dumpling. OR, I used Olive Oil for the oil if I didn't have butter.

Have made these for all of

Have made these for all of my adult life and always use plain flour. also. use crisco instead of oil.. Be sure the broth is boiling when dropping the dumplings into it. If u use self rising flour they will be too mushy. You want them to be a little stiff and slsso let them cook on simmer for a while until done. Stir often very carefully so as not to tear the dumplings to pieces. try it very good. Been making these over 60 years.

I always use all purpose

I always use all purpose flour for my dumplings. I also do not roll them out but drop them by spoonfuls into the broth. Cook for 10 minutes uncovered, and 10 minutes covered. They should be puffy.

If you want to cut the

If you want to cut the cooking time down use five to six large chicken breasts instead ofa whole chicken.

I make my dumpling a number

I make my dumpling a number of ways. I use to do the old fashion way, but have much easier ways and just as good. Bisquick does good by either spooning or rolling. Canned biscuits with butter bits works well by rolling out. My favorite is flour tortillas. You can also sprinkle a little sage on the dumplings.

its a delicous entree.

its a delicous entree. Personaly i like creamy co;e slaw and a veggie with mine.

Tried this recipe and was

Tried this recipe and was really disappointed with the dumplings. I did everything just like the recipe called for and the dumplings turned out heavy and doughy.

Could someone please answer

Could someone please answer concerning the flour, self-rising or regular?

I'm waiting for someone to

I'm waiting for someone to answer concerning the flour. Use self-rising or regular?

Hi Jessie, For this recipe,

Hi Jessie, For this recipe, use regular all-purpose flour.

When I make my own dumplings

When I make my own dumplings ..I use self rising flour ( Hudson Cream)

I make my own dumplings using

I make my own dumplings using Hudson Cream self rising.

Has to be self rising in

Has to be self rising in order for the bisquits to rise, other wise the turn out doughy

Sorry, I haven't been online

Sorry, I haven't been online for a while. I use all-purpose flour with this recipe, and make southern style dumplings, not biscuits. I roll out 1/3 of the dough at a time. If you can see your hand through the dough but it doesn't tear, it's thin enough to cut. A pizza cutter is a great way to cut these dumplings quickly. Hope this helps.

I use all purpose flour. So

I use all purpose flour. So did my mom.

This has become a family

This has become a family favorite! Thank-you!

My mother did something

My mother did something special for the dumplings. Instead of adding milk or water, she used the chicken broth. It makes the dumplings have a deeper, richer taste. Try it some time.

Absolutely, Suzan -- the best

Absolutely, Suzan -- the best homemade dumplings I've ever had were made w/broth. Thanks for mentioning that!

I think this recipe would be

I think this recipe would be tastier if you used a stewing hen, and added celery, onions, carrots & parsley to the broth and simmer for 4-5 hrs. Delicious!

I always add onion, celery,

I always add onion, celery, carrots, and parsley. So yummy!

That sounds delicious. I will

That sounds delicious. I will definitely try it next time. Thank you....

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