Celebrate National Chicken Month with an old Southern favorite – savory, succulent chicken and dumplings.
An easy, one-pot dinner that’s filling, high-protein and surprisingly low-fat, chicken and dumplings harnesses the awesome power of stewed chicken and biscuit dough.
Treat yourself to the culinary bliss of Southern heritage cooking.
Read the list pages for Your Examiner’s chicken and dumplings recipe and step-by-step instructions.
FYI – Real dumplings are made from biscuit dough.
This will get you started.
GJE’s Handmade Biscuits
Who knows how long this biscuit recipe has been in Your Examiner’s family – 200 years? 300?
Southerners have been making biscuits at least since we walked down the Appalachian Trail from New England.
- 2 cups self-rising flour
- Vegetable shortening like Crisco®, butter or butter substitute or oil
- Milk, buttermilk or water
- Pre-heat oven to 400°F.
- Measure flour into a medium mixing bowl.
- Scoop a handful of shortening into your bowl and then blend it into the flour with your fingers.
- Work the shortening into the flour until all the flour in the bowl pills and a pea-sized portion polishes a little when you smear it between your fingers.
- Add more shortening as necessary.
- When the flour and shortening are thoroughly mixed, make a crater in the middle of the bowl with one fist and add just a little liquid.
- Work the liquid into the flour mixture until you can form the dough into a loose ball in your hands.
- If your dough gets too dry, add a little more liquid. If it gets too wet, add a little more flour.
- Don’t overwork your dough so that your biscuits bake up light and fluffy.
- When you’ve made your dough ball, divide it into 6 equal parts, roll it into loose balls and set the balls in a cake pan.
- To flatten your biscuits, press together the tips of the index, middle and ring fingers of one hand, then press them into the dough to flatten the ball a bit. You’ll leave a mark in the dough that looks a little like a paw print.
- Bake the biscuits on the center rack in the oven for 20-30 minutes.
Serve fresh from the oven or let cool and store.
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OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact: email@example.com
GJE’s Chicken & Dumplings
Another old recipe that has been in the family well over 100 years.
- 2-3 lb. chicken – serves about 4
Find the best fresh whole chicken you can.
Look for plump breasts and drumsticks, loose skin with a slightly yellow pink cast to it.
Be sure to smell your chicken.
If it doesn’t smell perfectly fresh, pick another chicken
- 3-4 cloves of fresh garlic, crushed and minced
- 1 medium yellow or white onion, minced or grated
- 1 tbsp celery seed to start
- 4-6 bay leaves, dried is fine
- 20 whole black peppercorns
- Sea salt to taste
Make biscuit dough. (See recipe in main article.) but do not roll into balls.
Keep just a little bit of flour handy to get the dough off of your hands.
- Roll your dough flat to about .25” thick and cut into pieces one inch square.
- Set aside on a floured plate and cover with wax paper.
- To prevent sticking, place sheets of wax paper between layers of dumplings and refrigerate.
Chicken & Stock 1:
- Salt your chicken inside and out and put 8-10 peppercorns and 2 or 3 bay leaves in the cavity.
- Put the chicken in a large pot and cover with salted water.
- Bring the pot to a rolling boil over medium, and stew the chicken for about 30 minutes.
- After half an hour, add the garlic, onions, celery seed, remaining bay leaves and peppercorns and cook another 30 minutes or until the meat starts to come away from the ends of thed drumsticks.
- Add more salted water as necessary as the stock reduces.
- Take the dumplings out of the refrigerator to warm them.
Chicken & Stock 2:
- When the chicken is stewed, put in a bowl or a colander and run cold water over it to cool it.
- Reduce the stock to a slow boil, and add a few dumplings at a time. As the dumplings cook, they rise. When they first dumplings float, add the next and so on.
- When the chicken is cool enough to touch, pull the meat off the bones with your hands. Discard the neck and spine.
- Shred the chicken with your fingers and add it back to stock and stir it in.
- Once the chicken is warmed through, your chicken and dumplings are ready to eat.
Serve in bowls or cups and enjoy.