Ya'll, chicken and dumplings are a quintessential fall southern dish. They are warm, creamy, and always make me think of my Nanny and Poppy. They used to raise chickens, and would use their less fortunate chickens in homemade dumplings. It was my favorite growing up (and let's be honest it still is one of my favorites). I often serve these up with baked apples, which are also oh-so-delicious.
RECIPE
8 chicken thighs (bone in and skin on)
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBSP Crisco shortening
3/4 cup buttermilk
*Note - if you don't have buttermilk, measure out 1 cup milk and add a tablespoon of white vinegar. Don't stir it. Let it sit 5 minutes, and then measure out 3/4 cup.
Put chicken in a large stock pot or soup pot and cover with water. Bring to a boil and cook until chicken is done (165 degrees).
While chicken is cooking, make out your dumplings. With a fork, mix together flour, baking soda and salt. Cut in shortening with the fork, and then mix in buttermilk until soft dough forms. Flour a surface and roller, and form a ball with the dough. Lay dough ball out on the counter and knead a couple of times until less sticky. Then roll out to about 1/4 inch and cut into 1 inch squares with a pizza cutter.
Set broth to the side, while chicken cools. Once chicken cools, debone the chicken thighs and set aside.
Bring broth to a boil, and gently drop dumplings back into boiling broth. Cook 10-12 minutes on medium heat until cooked through. Turn burner down to low and add chicken until the entire pot is warmed through. You can serve right away, or cool to room temperature, store in an airtight container, and freeze for up to 3 months.
I put them in single-serving containers, so if one of us is out of town, we can eat a single serving without leftovers! To serve once frozen, put in the fridge for 24-36 hours until completely thawed. Then put in a microwave safe bowl and heat until warmed through.
Comentários