fbpx

Old Fashioned Home Made Chicken & Dumplings

Old Fashioned Home Made Chicken & Dumplings
Print Friendly, PDF & Email

The ingredients in this old-fashioned chicken and dumpling recipe are so simple: chicken, chicken broth and a simple flat dumpling dough. And that’s all there is to it. Delicious! For a simpler version, don’t forget to check out my CROCK POT CHICKEN AND DUMBLES!

ARE THESE CHICKENS AND PELLETS LIKE CRACKER BARRELS?
For those of you who didn’t eat this kind of chicken and dumplings when you were growing up, you may have eaten in a place like Cracker Barrel. It’s a modest dish for sure, but I think that’s what makes it good. Today we’re back to basics on The Country Cook. You can serve it with a bit of CASSEROLE MARRONNE.

WHAT YOU’LL NEED FOR THIS RECIPE :
chicken
chicken broth
all-purpose flour
baking powder
salted butter
milk

To make this recipe, you will need the following ingredients:

This recipe has been passed down by my husband’s family. It is one of the family’s favorite recipes and you can see from the instructions that it is quite difficult to put in a recipe. It’s a lot of work but it’s worth it. There’s never a dumpling when it’s made again. I have to call my kids and let them know I made them so they can come get theirs. If only they would bring their own balls…..

Cooking Time: 1 hour Preparation Time: 1 hour Serves: 8 to 10 hours

Ingredients

CHICKEN AND BROTH
2-4 chicken breasts (bone-in and skin on) (or 1 whole 3-pound chicken)
1 stick of butter
2 pk of chicken boullion (or 2 spoons)
DUMPLINGS
1 stick of butter, melted
3 large eggs
1/2 c milk, 2
3 c all-purpose flour
1 teaspoon of salt
1 teaspoon of pepper
2 drops of yellow food coloring (or a pinch of turmeric)

Itinerary

1. CHICKEN AND BROTH. Place chicken breast with skin in Dutch oven and cover with water. Add a stick of butter or margarine and two packages or tablespoons of chicken broth. Cook over medium heat until chicken is tender, about 45 minutes….Let chicken cool. Remove skin and bones and discard. Cut chicken into bite sized pieces. I only put mine back in the broth after the meatballs are cooked.

2. DUMPLINGS ;….. In a small bowl, add the eggs to the melted butter. Whisk…..Take half a shell and add milk six times…. to incorporate it into the egg mixture. Add salt and pepper. Start to stir in the flour little by little. You want the dough to be pretty sticky. Add a few drops of yellow food colouring to make it look rich. Place about 2 cups of flour on a wooden board or countertop. With a tablespoon, add about 1 cup of the mixture to the center of the flour. Begin to stir in the flour and dough until you can spread it out and it doesn’t stick. Roll very thinly. Using a pizza cutter, cut strips of dough and add to hot chicken and broth. Make sure the dough is boiling quickly and that you have enough broth to keep your dumplings from burning. Turn the heat down to low while you prepare the next batch. It’s easier to spread the dough in small batches than to try to spread it all at once. Once you have added the last dumpling, stir very gently. Remove from the heat and place a lid on the pan. Allow to set for about 10 minutes before serving.
Last step: Don’t forget to share!

Add Comment