maw-maw's chicken and dumplings

How To Make maw-maw's chicken and dumplings

• 1

  Cut hen into pieces: 2 legs, 2 thighs, 2 wings, 2 breasts. Keep other parts to let them stew in the broth.
• 2

  Chop onion, celery, and parsley. These will be added later.
• 3

  In a medium-high dutch oven put in oil and then flour, stir to combine. This step is very important to NEVER walk away from the pot. Using a wooden spoon, continually stir flour and oil mixture in a figure 8 motion. You are making a roux and you need to get it to the color of peanut butter. Stir continually until you get that color.
• 4

  Once roux is the perfect color, then add celery and onions and a teaspoon of salt. Stir to combine and let it sweat for a minute or so.
• 5

  Add chicken broth and pieces of hen to pot. Use water if necessary to cover the hen. Add slat and pepper to taste.
• 6

  Let this stew on medium-low heat for approximately an hour, until hen is tender. A hen takes time to cook and become tender.
• 7

  Once hen is done, I usually remove the meat from the bones. Discard the bones and keep meat warm.
• 8

  Mix pioneer baking mix to drop biscuit recipe for dumplings. Bring broth to a boil. Drop about 4-5 tablespoons of drop biscuit mix in broth, put on cover. Wait about 3 minutes before removing cover. Dumplings should be big and fluffy.
• 9

  Remove dumplings that are done, keep in a corning ware with cover. Repeat step 8 until dough is used. You may need to add more water to broth, as the dumplings will soak it up as they cook.
• 10

  Finally, after all dumplings are done, add chopped parsley to broth, you may want to return the hen meat to warm through again. Serve over rice with dumplings on the side.
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