GREAT OLD FASHIONED CHICKEN AND DUMPLINGS

Jewel Hall Recipe

By Jewel Hall 0124

In 2004 I had posted this recipe in honor and memory of my wonderful mother in law, Lura Hall. She was the most wonderful mother in law I could have ever hoped to have. We loved each other so much and we were best friends. In 2001 she passed away quickly from Aortic Stenosis and Congestive Heart Failure at home. Our last words on the phone the day before was "I Love You...I Love You Too". The food she had cooked that morning was still warm on the stove. One more time her children sat at her table and ate her wonderful Sunday dinner. She was 89 years old. I sang at her funeral knowing Heaven had just gotten sweeter. Today I looked back at that website and there the recipe remained. So many fantastic reviews and"Thank Yous" I was simply over come with joy. She would have been so happy to have shared this with so many grateful cooks. She took her Dumplings to so many family reunions to have them quickly disappear. I continue to make them and I hope you will make them and think of her. ...Jewel


Recipe Rating:
 25 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Comfort on a plate! This rich, creamy chicken and dumplings recipe is a delight to the tastebuds and is a great addition to anyone's recipe box.

Ingredients

CHICKEN, BROTH AND DUMPLINGS
1
cut up whole chicken
2 stick
butter, salted or unsalted (added to chicken broth later)
2 tsp
salt (or to taste)
black pepper to taste
2 1/2 c
plain flour
1 tsp
more of salt
ice water,added to consistency (i put 3-4 pieces of ice in glass and run water over them)
extra plain flour to the side
rolling pin & floured surface

Directions Step-By-Step

1
Wash and place cut up chicken in a Dutch Oven with plenty of water to boil. Add salt to boiling chicken, to taste, can add more later if necessary. Add black pepper to taste, can add more later if necessary. Start chicken and water on high to a good rolling boil. Turn down to medium low after adding salt and black pepper. Be sure there is plenty of water in pot, this will be your broth. It should always cover chicken well. If necessary, add more Hot water. Put lid on pot and keep on medium low for the chicken to cook, checking level of water occasionally. When chicken is tender, check with fork, (add the 2 sticks of butter and turn pot off.) Let chicken and broth cool in pot with lid on.
2
When chicken and juice has cooled enough to pick chicken off bone, lift chicken from pot into a large bowl. Remove chicken from bone then add the meat back to pot and discard bones. Keep lid on pot, broth should be about 1/2 dutch oven full. Turn the burner down to simmer.
3
In a medium sized bowl add the flour and combine it with one teaspoon of salt. Have your floured surface ready and your rolling pin along with a glass of ice water. Begin adding ice water to flour and salt mixture slowly. When you can stir it stiffly, rake on to floured surface. Make sure you put flour on rolling pin. Press out dough to flatten as much as possible with your hands, sprinkle some more flour on dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness. It may take some elbow grease but it will be worth it. Using a sharp paring knife cut the dumplings into 1/2 inch strips. It's OK if they have some dusting of flour on them. The dumplings can remain on floured surface and cure or dry a little. You want them to be stiff.
4
Turn up chicken and broth to medium high and begin adding the dumplings. They should lift easily across your hand and hang down. Make sure chicken and broth are in a rolling boil before adding the dumplings. This is a slow process so don't rush, if it becomes necessary to turn the burner down, that's okay. You will add dumplings until most are in the pot. You want the broth to be thick enough but not too thick. Now turn pot down to low and cover with lid.
5
The dumplings will simmer on low until they begin to change and become somewhat translucent. Take out a few into a small bowl to cool and taste your salt and black pepper content to your liking. Turn off burner and leave lid on for several more minutes. Stir them and check for thickness of broth. It will become thicker as it cools.
6
You may have to practice a few times, I did. However, you will get it down pat and your chicken and dumplings will be in huge demand. My deceased mother in law taught me the Midas Touch with these dumplings and you can learn it too. If you haven't, please read my personal story about learning to make these dumplings. They are AWESOME !!!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Collection: Member's Choice
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 345
  • user
    Jewel Hall 0124 - Oct 17, 2010
    I hope you enjoy this recipe. My many reviews referred back to a grand mother who made this recipe. I think of my wonderful mother in law every time I make these. ENJOY ...Jewel
  • user
    Donna Brown gabbiegirl - Oct 17, 2010
    Thank you for that sweet story and for sharing this cherished recipe.
  • user
    Gail Herbest Gaillee - Oct 17, 2010
    this sounds wonderful and I agree with Donna Thanks so much for sharing
  • user
    Jewel Hall 0124 - Oct 17, 2010
    Thank you for reading and enjoying it. What a kind and loving lady. She had 8 children and worked real hard. She taught me so much about real genuine love...Jewel
  • user
    Robin DuPree robdupree - Oct 17, 2010
    Thanks so much for the post, I will have to try the Midas Touch...