Recipe Corner

Chicken and Dumplings
 

 

Welcome to the Recipe Corner! I’m going to start off with my momma’s chicken and dumplings because it is my earliest memory of cooking. I stood in a chair to reach the kitchen counter and my job was helping with the dumplings. Mom rolled them out and I got to cut them into strips and hand them to her.

She always made sure there was enough dough left over for me to make my own creation. Which was always me rolling out the dough, placing a pat of butter in it, and folding the dough around the butter. She would then bake it for me and I thought it was the best thing ever.

She made chicken and dumplings often to take to my great-grandmother, who she cared for on a weekly basis. Many thanks to my mom for having patience with me in the kitchen. She not only taught me how to cook, but how to put others before myself.

This is one of those recipes that’s hard to give exact measurements. I simply make them how my momma made them and her recipe instructions only make sense to me. So here’s the best I can do…

Boil 4 bone-in chicken breasts in 6 cups of water for 45 minutes to 1 hour or until done. Pull chicken apart when cooled. Strain stock and add ½ stick of butter, 1 large can evaporated milk, and 1 cup whole milk. Add chicken back to the stock. Salt and pepper to taste. Bring to a boil and add dumplings. When all dumplings are added, turn heat down and simmer for 10-15 minutes.

For the dumplings, cut ½ cup shortening into 1 ½ cup self-rising flour, then stir in ½ cup milk. Turn dough out onto a well-floured surface and roll to ¼ inch thickness. Cut dough into strips and then tear into 1 inch pieces as you add them to the stock.

-Jenna Wood