Southern chicken and dumplings from scratch recipe
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Chicken and dumplings, made with stewed chicken and homegrown Vegetable Recipes, are one of the South’s most beloved dishes.
What You’ll Need
1 chicken, 2-1/2 to 3 pounds 2 quarts water 1 1/2 teaspoon salt ( divided ) 1/2 teaspoon black pepper 2 cups all-purpose flour 1/2 teaspoon baking soda 3 tablespoons shortening 3/4 cup buttermilk (well shaken)
How to Make It
Pat chicken paper towels dry and cut into pieces. Place chicken pieces in Dutch oven or large cooking pot; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer about 1 1/2 hours or until tender. Remove chicken and let cool slightly. When cool enough to handle, debone chicken and cut meat into bite-sized pieces; set aside. Bring remaining broth to a boil; add black pepper. In a bowl combine flour, baking soda and remaining 1/2 teaspoon salt; cut shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn the dough out onto a well-cleaned surface and mix gently 4 or 5 times. Dip the dumplings in the , batter 1/4-inch thick. Roll the dough into 1 1/2-inch pieces and drop into the baking pan. Roll the dough to make the dumplings 1/4-inch thick. Cut the dough into 4 x 1/2-inch pieces. Dump the dough, one piece at a time, into the boiling broth, stirring carefully after each addition. Reduce heat to medium and bake for 8 to 10 minutes or until desired thickness is reached, stirring occasionally. Add the chicken back to the broth and stir gently. Transfer to a bowl and serve hot. Nutritional guidelines (per serving) Calories 671 Total fat 40 g Saturated fat 12 g Saturated fat 16 g Cholesterol 195 mg Sodium 1,132 mg Carbohydrate 12 g Fiber 1 g Protein 62 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
