Tis the season for warm things for dinner! And chicken and dumplings is just what Boy 2 ordered! When ever I make chicken and dumplings Boy 2 always wants me to make extra so he can have leftovers for his lunch the next day!
I tried getting this recipe from my mom because she made the best chicken and dumplings EVER, but she is the type of person that throws a little of this and a little of that in and I could never mimic her recipe. So one day when I was at a friends house and she was throwing out a ton of cookbooks, I noticed this cookbook ~ Old Fashioned Country Cooking and it has the "Cracker Barrel" name and logo on it, so I saved it from being sent to the dump (she really wasn't throwing them in the trash, she was taking them to the thrift store or somewhere like that). I adapted the recipe a little and it is pretty close to how my mom used to make them!
Old-Fashioned Chicken and Dumplings
1 3-pound chicken
2 quarts of water
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBL shortening
3/4 cup buttermilk
salt and pepper to taste
Boil chicken in 2 quarts of water. Once boiling reduce heat and simmer for about 1 hour, our till tender and chicken is easily coming off the bone. Remove chicken from broth to cool, de-bone chicken and cut or shred into bite size pieces. Put chicken back in the broth, and bring broth to a boil.
While waiting for broth to boil, combine flour, baking soda & salt. Cut in the shortening. Add buttermilk and stir with a fork until moistened. Knead the dough 4 or 5 times then flatten till about 1/2 inch thick. Pinch off dough into 1 1/2-inch pieces and drop into boiling broth. Reduce to medium heat and cook for about 8-10 minutes. Stir occasionally. Add salt and pepper to taste.
Old-Fashioned Chicken and Dumplings
1 3-pound chicken
2 quarts of water
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBL shortening
3/4 cup buttermilk
salt and pepper to taste
Boil chicken in 2 quarts of water. Once boiling reduce heat and simmer for about 1 hour, our till tender and chicken is easily coming off the bone. Remove chicken from broth to cool, de-bone chicken and cut or shred into bite size pieces. Put chicken back in the broth, and bring broth to a boil.
While waiting for broth to boil, combine flour, baking soda & salt. Cut in the shortening. Add buttermilk and stir with a fork until moistened. Knead the dough 4 or 5 times then flatten till about 1/2 inch thick. Pinch off dough into 1 1/2-inch pieces and drop into boiling broth. Reduce to medium heat and cook for about 8-10 minutes. Stir occasionally. Add salt and pepper to taste.
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