For daily wit & wisdom, get the Almanac newsletter.

Mother's Old-Fashioned Homemade Chicken and Dumplings

Mother's Old-Fashioned Homemade Chicken and Dumplings
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 to 10 servings.
Category
Poultry
Course
Main Dish
Preparation Method
Boil
Sources
Old Farmer's Almanac Contests

Shirley Wollard Woodlock of Texas learned to make chicken and dumplings while watching her mother, Jennie Wollard Nunn. “Hers were made to perfection,” recalls Shirley. “She would always say, ‘Don’t forget the bay leaves and the pepper.’” Now Shirley always makes her mother’s chicken and dumplings to bring to Wollard family reunions. The recipe was passed down from Shirley’s grandmother, who grew up in the hills of Tennessee.

Editors’ note: Today, this is one of our readers’ all-time favorite recipes! Whether you make your dumplings in strips, balls, or squares, all are acceptable forms. “Dumplings,” simply put, refer to small pieces of dough that can be savory or sweet. Enjoy!

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 1/2 to 3/4 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 1/4 inch. Slice the dough into 1/2-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.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

Read more from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Gloria D.</span> Thu, 03/13/2014 - 21:38
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.
<span>Deberz</span> Wed, 11/13/2013 - 08:38
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!
<span>Sherry Regan</span> Wed, 01/09/2013 - 11:06
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.
<span>Nadene</span> Wed, 01/09/2013 - 10:48
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.
<span>Anonymous Kat</span> Wed, 05/09/2012 - 20:52
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.
<span>Notochick86</span> Sat, 10/29/2011 - 19:45
If you want to cut the cooking time down use five to six large chicken breasts instead ofa whole chicken.
<span>Janyce</span> Thu, 05/05/2011 - 13:08
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.
<span>Roxie Brown</span> Wed, 01/26/2011 - 22:36
its a delicous entree. Personaly i like creamy co;e slaw and a veggie with mine.
<span>Rennie Blair</span> Wed, 01/26/2011 - 12:10
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.
<span>Jessie Nehlsen</span> Wed, 01/26/2011 - 11:57
Could someone please answer concerning the flour, self-rising or regular?