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Chicken and Dumplings
Warm, Fuzzies to Follow!
Y’all! I am so ready for fall. Bonfires, football, warm rib sticking foods. Today, we get a jump start to that with Homemade Chicken and Dumplings. Now, truthfully, how many of y’all are a singin “Oh Susanna” in your head right now? #sorrynotsorry Whatever gives you the hankering for some good comfort food!
I cannot stress enough the importance of handing down cooking implements and recipes to younger generations. Creating memories in the kitchen and around the dinner table will last in your children’s hearts forever. Trust me, this recipe is one of my fondest memories of my Mamaw. I was fortunate enough to have had my Great Grandmother in my life until I was 12 years old. This recipe gives me a taste of her home, EVERY. SINGLE. TIME. So this is for you Mamaw. You will live in my heart forever.
1 whole chicken cooked and meat pulled from the bone
4 cups of water
4 cups of lightly salted chicken broth
salt and pepper to taste
FOR THE DUMPLINGS *
2 cups of self rising flour
1/3 cup of Crisco shortening
1/2 cup chicken broth
To begin, heat your water, broth, salt and pepper to boil on the stove top. Prepare your dumplings by cutting shortening in your flour. Lightly mix in the 1/2 cup of chicken broth forming a coarse mixture. DO NOT OVERMIX! Pour dumpling mixture on a floured surface and sort of mash together, careful not to over work your dough. Once a soft ball is formed roll out to 1/8 inch or less thickness. Cut into desired size squares with a pizza cutter. Let dough rest on counter until broth comes to a boil.
Once the broth comes to a boil, I use a bench scraper to scoop up the dumplings and drop them in the boiling broth. I do it quickly so I can get them in and stir. I also feel its important to note that I roll and cut mine pretty thin so they don’t have a tendency to clump or stick. I stir them well and allow to cook for about 5 minutes. i then add in the chicken, lower the heat to simmer and cover to cook, stirring occasionally, for 20-25 minutes. Until dumplings reach your desired consistency.
Pictured here you see I am using the trusty Instant Pot for this particular cooking. If you’d like to know how to use that method, click HERE for a facebook LIVE we did on our #MKM or Messy Kitchen Monday segment on Facebook. Technique is the same but just a little quicker. It is also important to note that I normally use my home made chicken bone broth so the recipe is slightly different. Using Bone broth, I use about 12oz of undiluted chicken bone broth and 8 cups of water. That is the only difference and can also been seen in the video. Whatever way you cook it, you are sure to be satisfied. I hope that this will inspire you to look back on your memories too and remember what put the heart in your home. ENJOY!!
- 1 whole, meat pulled Chicken
- 4 cups Water
- 4 cups Chicken Broth
- to taste Salt and Pepper
- 1/3 cup Crisco Shortening
- 1/2 cup Chicken Broth
- 2 cups Self Rising Flour