CHICKEN AND DUMPLINGS
- 3 pounds of chicken pieces
- Water (enough to stew chicken–about 2 quarts)
- 1 carrot diced
- 1 celery stalk diced
- 1 onion diced
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup shortening or lard
Combine the first 7 ingredients in a large sauce pot. Bring to a boil and simmer until chicken is tender. Remove chicken from broth. After it has cooled, debone and chop or shred. Vegetables can be discarded or left in the broth. Skim fat from broth if desired. Reserve 2/3s cup of broth for making dumplings. Return chicken to the pot. Combine flour, baking powder, and 1 teaspoon of salt. Cut shortening in with pastry cutter or fork until crumbly. Add reserved broth and stir with fork. Turn dough out onto a floured surface and knead lightly. Roll dough out to ⅛ inch thickness and cut into 2-inch squares. Bring broth back to a boil and drop dumplings in it one at a time. Reduce heat, cover, and simmer for 30 minutes or till done.
TP
—Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley
I’ve had a taste for chicken and dumplings for the last two weeks. I haven’t made them yet but I’m planning to soon! My favorite way to eat chicken and dumplings is to spoon it over cornbread.
You can find our cookbook here.
Last night’s video: The Month Of May Was Glorious.
Tipper
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I love chicken and dumplings and your recipe sounds easy and delicious. I will try it soon. I made your cheese potatoes the other evening and they were a big hit…so yummy! I really enjoyed your video of May. It was a delight to watch from beginning to end!
I really want chicken and dumplings. I miss my mama’s!
Hi Ripper and Acorns. Your Chicken n Dumplings looks delicious. I have a lot of rotisserie chicken in my freezer. I was just telling Ed yesterday that I need to make some dumplins’. I may have to make a cake of cornbread to eat with it. I keep everyone here and up Wilson Holler in my prayers. TY all for your prayers for Ed and me. Praise GOD that Ed is eating a little better. I hope he stops losing weight. A special prayer for Papaw Tony. I love y’all.
lol ms tipper, you gonna make us all want chicken and dumplings now…everyone is invited to ms tippers home 🙂
In my parents’ home the dish was known as chicken slick. In a household of 11 people, one can see why we had it frequently.
That sounds so good ! I’m probably going to be disqualified from the BP&A family , lol, but I don’t think I’ve ever had Chicken & Dumplings! I need to fix that ! 🙂 Thank you for sharing your recipe !
Last nights video was lovely ! Thank you again & prayers for all !
My mom makes the yummiest chicken dumplings. Fond memories of my childhood. Thanks for sharing your recipe with us, Tipper! I enjoyed your month of May compilation. May is my birth month and one of my favorite months of the year. I love to see everything coming alive again after a long winter.
I like your recipe. I bet it is so good! Chicken and dumplins is not a dish my mother ever made but my dad many times would order in a restaurant that offered it; I have started to order it as well so I can taste and see how it is supposed to be done. After my dad passed on I discovered the little old gas station/convenience store near my parents house, where they liked to get their hot dog special at the lunch counter, that Miss Gay made chicken and dumplins on Wednesdays, I think just in the cooler months, served in a styrofoam cup. We got in the habit of getting that when we would be “home” on Wednesdays. This is what prompted me to try to learn how to make it myself from scratch. I started with frozen store bought dumplins made here in NC. Once I got it mostly figured out I attempted the dumplins from scratch. How I wish I had started this when my dad was still living! I think he would have liked to work with me in getting the dough & ratio just the way he liked it. He had strong opinions on many things and chicken n dumplins was one of them : ) If the restaurant did not have the amount of chicken to dumplins ratio (not enough chicken and too many dumplins) he thought should be he made it known as well as dumplins that were too thick/tough for his liking. I think his mother must have made this when he was growing up. I have worked on this dish, homemade biscuits too, for about 15 years now and still frustrated with my inconsistent results but it has improved a lot.
That sounds so good right now while the evenings are a little chilly. I’m taking mental inventory to see if I’ve got all the ingredients.
I think of you very often when I’m out planting seeds in my garden.
I went on a herb shopping bender at a plant store this weekend. A couple of their employees graciously brought me a cart full of herbs of every variety times two.
When I realized how much they were gonna cost even with the bulk discount, I reduced it by half and it was still astronomical.
I tried to blame it on the devil, but the Lord stopped me at “the Devil made me do it.” He said, the devil was busy elsewhere while you were shopping. Nice try though..
He also stopped me at “it’s my only vice, Lord.” He said no, it’s not. Let’s be real.
I then said OK it’s my fault. Forgive me. I’ll try to do better tomorrow. The Lord said, we will talk about that tomorrow.
Kim
Good morning, Tipper & Wilson Holler family. A great way to start the day – chicken and dumplings for breakfast! 🙂 And I would eat this for breakfast too! It’s no different than eating breakfast for the evening meal. Dumplings take any soup or stew just a bit more over the top in goodness. As I now go eat my oatmeal, I will pretend it is chicken and dumplings. 🙂
Sounds good. I see chicken and dumplings in my future too. As usual you have the best recipes. I will add this to my cookbook.
Chicken and dumplings sound like a winner, but I’m lazy, and have bought it in a can.
My all-time favorite dish. I continue to pray for Papaw Tony.
Call me when you make them. I’ll grab my bowl and come a-runnin! Leave the liver and gizzard in the pot please. They’re the best part! I call them brown dumplings.
That is similar to the recipe I have used for years, except most of the time I make fluffy dumplings. Most of the time, I make chicken and dumplings during cold weather months unless I see a picture like the one above that starts a craving I have to satisfy, regardless of the outside temperature.
I like your recipe for the dumplings. My family doesn’t like them in round form. They’ll eat them in thin strips though. Before your recipe, we just didn’t make dumplings.
It’s a rainy, overcast day here in west central IL and that’s a good thing. I spent about an hour yesterday giving my yarden a nice, deep drink. This wasn’t a soaking rain but it definitely settled the dust and has wet the straw and pine needle mulch that’s holding in the moisture. I haven’t had chicken and dumplings in years! And when I did, I took the easy way out and used canned biscuits, cut into “dumplings”.
My mom made delicious c&d, although, on occasion her dumplings would be a bit chewy. If this happened she just fussed and fussed about it. Truth be told, I really kinda liked them that way. Ha ha! What I wouldn’t give for a pot of her chicken and dumplings and an angel food cake. Miss you momma♡ Healing prayers to Papaw Tony.
Chicken & dumplings remind me of “dinner on the ground(s)”. Just couldn’t have the dinner without them, or even multiple versions of them. Growing up, we had tables under the trees in the sideyard of the church. In later years, that spot was taken by a new church building and there were no outdoor tables anymore. Makes me nostalgic t remember, as ” The Old Country Church” song says, “I would like to go back to the old country church on the hill.” In my mind I do go back and travel that trail through the woods, down over the bluff to the baptizing hole. The only thing the same is the creek itself.
Chicken and dumplings, everyone likes it right? It’s never been my favorite food, and I have never made it. I know, I’m strange. My family raised chickens when I was young. Mom made chicken and dumplings from “scratch.” I watched her catch the chicken, wring its neck, and cut off its head. She dipped it in hot, scalding water and pulled off the feathers. She made me help. I can still smell those feathers. Maybe it was watching her preparation of the chicken that turned me off eating it, I don’t know. If you were to compare it with someone else’s chicken and dumplings, I would say it was the best. It looked delicious and I ate it because you either ate what was set on the table or you had nothing. She made drop dumplings. The only way I like chicken today is fried and buying it already made. I have made fried chicken from scratch but it’s not as good as KFC’s, in my opinion. I usually only eat the wings and sometimes a breast. My husband likes the thighs.
Tricia, I don’t know where you live, but in my neck of the woods, the fried chicken from Publix grocery store is considered some of the best. A few years the local newspaper would have a contest for many things in our area, people would vote for who they thought had the best, Publix would usually be voted number 1 for fried chicken. I am like your husband I like the dark meat better, I do like the wings and will eat a breast, but it is my last choice.
Looks so delicious! It would be perfect for supper! Thanks for the idea!
That really sounds good. Tonight we are having Baked Fried Chicken – your recipe. It sounded
good when you made it so it our plan to whip it up tonight. Have a great day! Gary
thank you for the recipe, I’ll be seeing a gastroenterologist tomorrow, it’s a good Lord is willing, please pray that something is accomplished, without having to make more trips, thank you very much, Heavenly Father in the name of Jesus bless Papaw Tony with deliverance from cancer, please bless his doctors, his medicines, anything that can be used for his healing Lord, please comfort him, strength him and bless his family also in Jesus name I pray amen
If I were a condemned inmate awaiting execution and offered a last meal, chicken and dumplings would be on my supper plate. I love dumplings and make them using the same ingredients as I do for biscuits. Nothing soothes, comforts, warms, satisfies, etc. on a cold winter’s day like this meal. We make ours almost identical to the recipe above but have never used onion or celery. I will have to try that. On another note, it is still raining in across the northern tier of Alabama, and some strong storms are forecast for tonight. Don’t think otherwise when I say I am thankful for the rain, but I am starting to grow moss my down my back! I am ready for some Vitamin D in the form of sunshine. Other than a few peeks through the clouds, we have had very little, but mid-week we are supposed to get a break from the rain.
Chicken and dumplings is one of my absolute favorite dishes to eat! My grandma made what we call around here, flat dumplings and they are the best in my opinion. I also like the biscuit dumplings too.
Chicken and dumplings are one of my all time favorite meals. My mother would boil the chicken for the broth and then take the chicken out and make or add the dumplings. The chicken would be on a side plate. My mother in law did leave the chicken in her’s. We also ate a lot of squirrel dumplings when I was growing up but only during the winter months. It was not only illegal to kill squirrels or rabbits except during hunting season but they would have “wolfs” -a worm like parasite, in them until cold weather, Now the closest I can get to homemade dumplings is Cracker Barrel. I have been known in the past to order the dumpling plate and get more dumplings for my 2-3 side items. I LOVE DUMPLINGS! Dad gum it, Tipper has got me wanting some for my breakfast!