MaMaw’s Chicken and Dumplings
One of my favorite memories of a child growing up is my grandmother chicken and dumplings. I could eat these any season of the year and they truly are a favorite in my house now too. I asked my mom if it would be okay if I shared this family recipe with the world and she said absolutely. So here is a 3 generation recipe. I hope it brings you comfort and joy with each bite you take. Love you!
Ingredients you will need:
Water
Whole Chicken
3 cups flour
3 tablespoons of Crisco shortening
1/2 gallon of whole milk
salt and pepper to taste
Directions:
Place chicken in large pot with about 8 cups of water. Add salt and pepper (I use about 1 tablespoon each) . Bring chicken to a rolling boils and simmer for approximately 30 to 45 minutes or until chicken is tender.
Once chicken is fully cooked place it into a big bowl and put it in the refrigerator to cool. Set aside 1 cup of the chicken drippings.
To Prepare Dumplings:
In a large bowl add 3 cups of flour, 3 tablespoons of Crisco shortening and salt and pepper it really good. With your hand mix the ingredients together until you get a texture between cornbread and cake feel.
Pour your WARM not hot or cold chicken drippings into your flour mixture and mix until you get a sticky dough and set aside.
Now take your chicken from the refrigerator and debone it. Place the chicken pieces into the chicken drippings and bring to a boil.
Once you have debone your chicken, pour about a half of gallon of whole milk into your pot. Bring to a boil.
On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips (I use a pizza cutter, but a sharp knife works also). Cut 1 inch long pieces of dough from these strips and drop dumplings mixture onto the top of the simmering chicken.
NEVER STIR YOUR DUMPLINGS. Instead push them down with a spoon. Once you have completed and placed the dumplings in, continue to cook for about 10 minutes and turn off.