This is a recipe that is requested quite often. This is one of my family’s favorites. My grandmother (Nonnie) made these for every holiday family meal. I had the honor of her teaching me how to make them. I make them for our family get togethers now, but I make them for my own family about once a month. This process does take a little time, and I have tried to use boneless skinless chicken breasts, add veggies, change seasonings, but it just does not taste the same and I like the nice, simple flavor, just the way she did it!!
Chicken ‘n Dumplings
1 3 lb bag chicken quarters (or a whole chicken or two)
2 gallons Water (this is a guess, I use a stock pot and add water as needed to keep a lot of broth)
All Purpose flour (Approx. 6 cups, I just pour flour in my mixing bowl, so this is a guess. When I make them again, I will update this!)
In a stock pot, Boil chicken until done (I add about 1 tablespoon of salt). Remove chicken from broth, cool. Skin and debone chicken. Chop and put back into the broth. Let it come to a rolling boil. While the broth is coming to a boil, I make the dumplings. (Now this is the trick) Put flour in a heat proof bowl and pour about 3-4 cups of hot broth over the flour, stir quickly, forming a dough. Put a small ball of dough on a rolling board (or chopping block) and cover with plastic wrap. Roll dough to 1/8 – 1/4 inch thick. Remove plastic, cut with a pizza cutter into 1″ strips about 3-4″ long. Drop into boiling broth/chicken. Repeat until all of the dough has been rolled and added. Add Salt/Pepper to taste. Allow to boil until dumplings are done. Stir often to keep them from sticking.
Note: There are times that my broth does not taste rich enough. When this happens, I do add about 4 Chicken bullion to the pot. I know these are not “formal” directions, but it is Chicken ‘n Dumplings, Old-fashioned and country, just the way they are supposed to be!!!
When I make dumplings again, I will take photos of the process and take more exact measurements.