Southern-Style Chicken and Dumplings
Source of Recipe
From "Dori Sanders' Country Cooking"
List of Ingredients
- 1 whole 4-pound chicken, cleaned and lightly rubbed with salt
- 2 onions, roughly chopped
- 2 stalks celery, roughly chopped
- 1 small peeled sweet potato (you can substitute a carrot)
- 1 clove garlic, peeled
- ⅛ tsp salt
- 2 tsp ground white pepper
- 1 bay leaf
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tsp salt
- 3 tsp baking powder
- ⅔ cup milk
- In a large saucepan or stockpot, combine the whole chicken, 3 quarts water, and the onions, celery, sweet potato, garlic, salt, pepper, and bay leaf. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer for about 2 hours or until chicken is very tender. Remove chicken and drain well, setting the stock aside.
- When chicken is cool enough to handle, remove the skin and discard. Remove the meat from the bones, discard the bones, and set the meat aside. Strain the stock and add water if necessary to make 3 quarts.
- For the dumplings, sift together in a large bowl the flour, salt and baking powder. Stir in the milk until just blended. Turn the dough out onto a floured surface and knead until firm. Cover and allow to stand at room temperature for 30 minutes.
- Roll the dough out to a thickness of about ⅛ inch and cut into 1-by-3-inch strips. Allow to sit, uncovered, for about 45 minutes so that when cooked they do not puff but stay flat like noodles.
- Bring the strained stock to a boil over high heat. Add the dumplings, a few at a time, bringing the stock back to a boil after each addition. Reduce heat to low, cover the pot, and simmer for 15 minutes. Stir in the chicken meat and serve.
Serves 6 to 8