Old Fashioned Homemade Chicken & Dumplings
By
Linda Griffith
@sothernladee
21
This recipe was handed down from my husband's family. It's a family favorite and you can see from the directions that it is kind of hard to put into a recipe. It's a lot of work but well worth it. There is never a dumpling left when this is made. I have to call my children and let them know that I made them so they can come over and get theirs. If only they would bring their own bowls.....
Blue Ribbon Recipe
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect meal for when you want to cuddle up on the couch on a cold day.
Ingredients
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CHICKEN & BROTH
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2-4chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
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1 stickbutter
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2 pkgchicken bouillon (or 2 spoonfuls)
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DUMPLINGS
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1 stickbutter, melted
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3 largeeggs
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1/2 cmilk, 2%
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5 call-purpose flour, divided
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1 tspsalt
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1 tsppepper
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2drops of yellow food coloring (or substitute a pinch of Turmeric)
How to Make Old Fashioned Homemade Chicken & Dumplings
- CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- Take half of a shell and add milk to it six times... pour into the egg mixture.
- Add in salt and pepper.
- Add 3 cups of flour; mixing in the flour a little at a time.
- You want the dough to be rather sticky.
- Add a couple of drops of yellow food coloring to give it a rich looking blend.
- Heap about 2 cups of flour onto a wooden board or counter.
- Using a tablespoon, add about a cup of the mixture to the center of the flour.
- Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- Roll very thin.
- Using a pizza cutter, cut strips of the dough.
- Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- Remove from heat and place a lid on the pot.
- Let sit for 10 minutes or so before serving.
