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Get cozy on a cold fall or winter ’ s night with this easy Southern chicken and dumplings recipe directly from the kitchen of a southerly grandma .
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I was reared on the Southern chicken and dumplings of a dame named Ms. Dot, who was basically the community babysitter. After I grew up, years went by and I snubbed my nose at plate after plate of chicken and dumplings because they just did not match the culinary good of what I remember as a kid. That is, until I met Mamaw .
Mamaw is my husband ’ s grandma and she loves to feed people. She takes offense if you show up at her house not hungry. Back when The Husband was distillery just The Boyfriend, he decided things were getting unplayful enough between us to meet Mamaw. When we met, she set a plate of chicken and dumplings down in front of me. I just knew I probably wouldn ’ metric ton like them, but there was no way I was going to break this little old dame ’ s heart by turning down her food. so, I gingerly raised a fork to my lips and took a morsel .
Oh glorious ecstasy in heaven ! last, person who knew how to make the Southern wimp and dumplings of my childhood ! soon after The Husband and I got married, I went to her house with the sole function of learning her recipe. Of class, there was no recipe. It was “ a little bit of this ” and “ a little morsel of that. ” I watched, madly jotted down notes, and listened to her stories of growing up on a farm in south Mississippi. Later, I went home and made it again, this clock writing down measurements, cooking times, and adding my own touches .
Make the Dumplings
I prefer my dumplings to be like thickly, flat noodles. In regulate for them to keep their shape an oblige up during cook, they will need to try out for a few hours. I constantly make the dumplings first, then let them sit out at room temperature to “ dry ” while I cook the chicken and make the broth .
To make the dumplings, you ’ ll need two cups of self-rising flour, four tablespoons of shortening ( like Crisco ), and 1/3 cup of ice-cold body of water in a big mix bowl. Mix the flour and shortening together, breaking the shortening into smaller pieces, until you have small pea sized pieces of shortening assorted evenly throughout the flour .
future, stir in 1/3 cup of ice-cold body of water. Start mixing until the dough comes together and pulls away from the side of the bowl. You may need to add extra water, but do so 1-2 tablespoons at a time to make surely you don ’ t add excessively a lot .
Turn the dumpling dough out onto a flour open like a large cutting dining table. Knead the boodle with your hands 2-3 times. then flatten the boodle out into a harrow and start rolling it out until it ’ south about 1/8-inch thick. then start cutting the dumplings into strips that measure 1-inch across-the-board and about 2-inche retentive. I find it ’ sulfur easiest to use a pizza cutter to do this, but a sharp knife will besides get the job done. Once you ’ ve cut the dumplings, set them aside .
How to Freeze the Dumplings for Later
uncooked dumplings freeze beautifully ! Arrange your cut dumpling in a single layer on a foil lined baking sheet. Place the entire tabloid on a categoric surface in the deep-freeze and leave them overnight or until the dumplings are freeze solid. cautiously place the freeze dumplings in a bombastic deep-freeze bag, squeeze out the publicize, seal the bag and place them back in the deep-freeze. The dumplings can be frozen for up to three months .
Make the Chicken Broth
I like to use dark meat chicken, such as chicken second joint, because they have more season. Using a sharp knife, I remove and discard the skin from four big chicken thigh. I place them in a malcolm stock toilet and cover them with eight cups of cold water. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 20-30 minutes until the chicken is cooked through .
Remove the wimp from the water and set aside to cool. once the chicken is cool enough to touch, remove the kernel from the bones and shred it .
Cook the Dumplings
Bring your broth to a simmer over metier to medium-low heat. Too rapid of a churn will promptly overcook your dumplings, so we want to start out slow. Add the dumplings, one at a time. Allow the dumplings to boil in the broth for five minutes, stirring occasionally .
If you ’ ra using previously frozen dumplings, I do find it ’ s better to cook them from their freeze state quite than thawing them. They tend to fall apart if thawed foremost. Follow the instructions above, but you will have to allow the dumplings to cook for just a short longer .
Add your cooked, shredded chicken to the pot along with one teaspoon of garlic powder. Cook for an extra five minutes until everything is heated through. Remove the pot from the burner and add salt and pepper if to taste. Allow the chicken and dumpling to set for 15 minutes before serving .
How to Reheat Leftover Southern Chicken and Dumplings
Leftover chicken and dumplings should be cooled wholly before transferring them to an airtight container with a lid. Consume leftovers within four days. Because the dumplings will continue to soak up all the broth, you will need to add some extra chicken broth to reheat. Simply place the wimp and dumplings in a saucepan, add about one cup of wimp broth, and reheat over medium heat. Feel free to add more wimp broth if needed to reach your desire consistency .
I don ’ thyroxine commend freezing chicken and dumplings once they ’ ve been cooked. The texture of the dumplings changes and they become farinaceous and bathetic .
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Mamaw’s Southern Chicken and Dumplings
Get cozy on a cold fall or winter’s night with this easy Southern chicken and dumplings recipe straight from the kitchen of a Southern grandma.
Prep Time
2
hours
Cook Time
10
minutes
Resting Time
15
minutes
Total Time
2
hours
25
minutes
Servings
6
Calories
339
kcal
writer
Ingredients
For the dumplings:
- 2 cups self-rising flour
- 4 tablespoons shortening softened
- 1/3 – 2/3 cups ice water
For the broth:
- 4 large chicken thighs skin removed
- 8 cups water
- 1 teaspoon garlic powderize
- Salt and ground black pepper to taste
Instructions
For the Dumplings:
-
Mix the flour and shortening together, breaking the shortening into smaller pieces, until you have small pea sized pieces of shortening mixed evenly throughout the flour.
-
Stir in 1/3 cup of the water. Start mixing until the dough comes together and pulls away from the side of the bowl. You may need to add additional water, but do so 1-2 tablespoons at a time.
-
Turn the dumpling dough out onto a floured surface. Knead the dough with your hands 2-3 times.
-
Flatten the dough out into a disk and start rolling it out until it’s about 1/8-inchthick.
-
Cut the dumplings into strips that measure 1-inch wide and about 2-inches long. Set them aside and let them dry at room temperature for two hours or up to four hours.
For the broth:
-
Place the chicken in a large stock pot. Cover with the water. Bring the water to a boil, then reduce the heat to low, cover the pot and cook for 20-30 minutes until the chicken is cooked through.
-
Remove the chicken from the pot and allow it to cool until you can handle it. Remove the chicken meat from the bone and shred the meat.
-
Reserve the broth.
To make the chicken and dumplings:
-
Bring the broth to a simmer over medium heat.
-
Add the dumplings one at a time. Cook for five minutes, stirring occasionally.
-
Add the cooked shredded chicken and garlic powder. Cook for an additional five minutes until heated through.
-
Remove the chicken and dumplings from the heat. Season with salt and pepper to taste.
-
Allow the chicken and dumplings to rest for 15 minutes before serving.
Notes
To Freeze Uncooked Dumplings:
Arrange your cut dumpling in a single level on a foil lined broil sheet. Place the entire sheet on a categoric open in the deep-freeze and leave them overnight or until the dumplings are flash-frozen solid. carefully place the freeze dumplings in a large deep-freeze base, squeeze out the air, seal the cup of tea and place them second in the deep-freeze. The dumplings can be frozen for up to three months .
Cook the dumplings from their frozen state according to recipe directions. however, you will need to cook the dumplings 5-10 minutes longer .
To Reheat Leftovers:
Leftover chicken and dumplings should be cooled completely before transferring them to an airtight container with a lid. Consume leftovers within four days. Because the dumplings will continue to soak up all the broth, you will need to add some extra chicken broth to reheat. Simply place the chicken and dumplings in a saucepan, add about one cup of chicken broth, and reheat over medium hotness. Feel absolve to add more chicken broth if needed to reach your hope consistency .
I don ’ thyroxine commend freezing wimp and dumplings once they ’ ve been cooked. The texture of the dumplings changes and they become farinaceous and bathetic .
Nutrition
Serving:
1
cup
|
Calories:
339
kcal
|
Carbohydrates:
21
g
|
Protein:
23
g
|
Fat:
18
g
|
Saturated Fat:
7.7
g
|
Trans Fat:
18
g
|
Cholesterol:
102
mg
|
Sodium:
817
mg
|
Potassium:
424
mg
|
Fiber:
2
g
|
Sugar:
3.2
g
|
Vitamin A:
3850
IU
|
Vitamin C:
5.8
mg
|
Calcium:
120
mg
|
Iron:
2.3
mg
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