The Daily Dish Recipes

Well, tonight we have decided to make homemade Chicken and Dumplings. I’ve done it only once before and I did it in the crock pot and this one is a stove top method, so we shall see. It is currently cooking and will hopefully be done in about an hour. I will update this with pictures as soon as its finished.

Updated to add pictures and WOW!! It was soooo good!!

Here is the recipe:

Homemade Chicken and Dumplings

Broth:
1 3 lb.-5 lb. chicken
2 quarts of water
1 tsp. salt
1/2 tsp. Pepper or more, to taste

Dumplings:
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbs. shortening
3/4 c. buttermilk

Place the entire chicken in a Dutch oven and add water. Drop in the teaspoon of salt. Bring it to a boil; cover and reduce heat. Now leave it alone and let it simmer for about 1 hour or until chicken is tender. Hey, read a book, watch a television program, make a homemade dessert or side dish - whatever. Just let it simmer for an hour.
Remove the chicken once its tender onto a plate or platter and allow it to cool slightly. Trust me, that step is important or you will burn your fingers trying to get the chicken off. Once it’s cooled go ahead and bone the chicken and cut it into bite-size pieces; set them aside.
Return to your pot on the stove and bring the broth to a boil; add your pepper. You get to choose how much you want, but I recommend at the very least 1/2 teaspoon. Let it boil for a few minutes while you make the dumplings.

Onto the dumplings:

Combine the flour, the baking soda, and 1/2 teaspoon salt in a bowl. Cut in the shortening until the mixture looks like a coarse meal (kinda like oatmeal). Add the buttermilk and stir with a fork until the dry ingredients are well moistened. Turn the dough out onto a well-floured cutting board, and knead lightly several times.

Pat the dough to 1/4″ thickness. Using a knife cut 1 to 2 inch pieces. (or you can just use your fingers to tear them off - doesn’t matter if they are perfect). As soon as you pull of a piece, drop it into the boiling broth. Reduce the heat to medium-low, and cook for another 8 to 10 minutes or until it is your desired consistency. Be sure to stir it occasionally or the dough will clump up. Now it’s time to stir in the chicken.

Ready to serve!!

(and if you want to do the dumplings the VERY easy way - buy a tube of crescent rolls, and tear them into strips to go into your broth (just like dumplings). It might be the easy way - but it tastes pretty much the same!!)

Here’s a fresh, piping hot bowl of our finished Chicken and Dumplings and it was GOOD!

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