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What’s for dinner? Delectable chicken & dumplings

Chicken and dumplings brings back many fond memories, mainly of my great grandma, Florence. She lived with us for a little while, but I really can’t say I remember much from that period.

One time, her sister came over; they were such a pair! My grandma always laughed so much with her, and that’s because my great aunt was a joker and loved making people laugh. They were both very beautiful, and even more beautiful together.

The most specific memory I have is of them sitting in my parents’ kitchen at a small part of the counter, rolling out dumplings.

They were using glasses to roll the dough, and there was flour everywhere. When I tell you they were cursing, they were cursing — but all in good fun. It was the most I ever saw my grandma laugh.

This memory makes me wish I had a sister, but it also makes me feel lucky to have children I can create memories with in the future.

Give this chicken and dumplings recipe a try, and make memories with your own family:

STEP 1: BOIL CHICKEN AND MAKE BROTH

What you’ll need:

  • 2.5-3-pound whole chicken (remove innards)
  • 1 large onion, cut into quarters
  • 3 stalks of celery
  • 1 head of garlic
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper

Directions:

  1. Place all ingredients in a large stock pot.
  2. Fill pot with water, enough to cover the chicken and keep it covered throughout the boil.
  3. Bring to a boil.
  4. Allow it to boil until chicken is fully cooked.

STEP 2: WHILE THE CHICKEN IS BOILING, MAKE DUMPLINGS

What you’ll need:

  • 3 cups flour
  • 2 tablespoons parsley
  • 1/4 teaspoon ground thyme
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup plus 3 tablespoons shortening
  • 1 cup heavy cream (Use more as needed; you want it to be a semi-wet dough, not dry.)

Directions:

  1. Place flour in a large bowl; add seasonings.
  2. Cut shortening into the flour.
  3. Add heavy cream and mix. If the mixture is crumbly, add more heavy cream until it is all combined.
  4. In batches, roll out the dough. Don’t forget to flour your surface, as well as the top of your dough.
  5. Add more flour to the dough as you roll it out so it won’t stick to everything.

*Options for easier dumplings: Use canned biscuit dough, roll them out and drop into boiling pot. You also can make dumplings using Bisquick mix.

STEP 3: PREPARE COMPLETED DISH

What you’ll need:

  • 1 stick of butter
  • 1.5 cup onions, diced
  • 1/2-3/4 cup celery diced
  • 1/2 teaspoon ground thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups heavy cream
  • peas and carrots if desired
  • 3-4 boxes of 32-ounce chicken broth, plus chicken broth made
  • water as needed (1-2 quarts)

Directions:

  1. After stock is made, remove onions, garlic, celery and chicken. Remove stock from the pot into a bowl to set to the side.
  2. Melt butter in the pot; add onions and celery, and cook down until softened.
  3. Add broth back; if it isn’t a lot (say it fills up less than half of an 8-10-quart pot), add more broth from the box.
  4. Add seasonings.
  5. Add heavy cream.
  6. Add picked, shredded chicken back into the pot (no bones!).
  7. Add the dumplings in batches; do not over- crowd.
  8. Allow it to simmer down until the dumplings are cooked.
  9. Adjust seasonings to taste.
  10. Enjoy!

 

Written by Joy Monnerjahn

Joy Monnerjahn is the owner of The Bayou Belle, where you will find many Louisiana recipes. She grew up in Southern Louisiana and enjoys bringing the flavors of her home to her dishes. Learn more at https://www.purejoyliving.net, and reach her at purejoy@purejoyliving.net.

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