My Favorite Recipe

I am a southern woman and I love a good homemade recipe.  My favorite recipe would have to be this one from Taste of Southern.

Homemade Southern Style Chicken and Dumplings
Ingredients

1 Whole Chicken, 4-5lb average
2 cups of Flour
4 teaspoons Chicken base or granules, for broth
½ teaspoon Black Pepper or to taste
Salt, to taste, if needed
Water
Instructions

Remove neck, gizzards and any other parts that might be inside the bird.
Rinse the bird, inside and outside, under cool running water.
Cut the chicken into pieces
Place cut chicken in a large stock pot, cover with about 6 inches of water.
Place on Medium-High heat and let come to a boil.
Boil chicken about 45-55 minutes or until done.
Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
Turn the heat off under the pot while the chicken is cooling.
Allow chicken to cool enough to handle and remove chicken from bones.
Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
Remove ¾ cup of broth from the pot and set aside. You’ll need it to make the dough.
Place the bones back in the pot and add water to cover about 2 inches.
Let simmer on Medium-Low heat while you make the pastry dough.
In a medium bowl, add flour and one teaspoon of salt. Sift together.
Make a well in the middle of the flour and add the ¾ cup of the chicken broth.
Mix together until you have a slightly moist dough ball.
Generously flour your table, countertop or large cutting board.
Using a rolling pin, roll the dough out to about ¼ inch thick.
Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.
Cut each strip into sections about 2 inches long.
Let the dough pieces rest for about 30 minutes to dry out some.
Remove the chicken bones from the stock pot.
If needed, add enough water to equal about one gallon of liquid in the pot.
Add chicken base or granules as needed to create a good tasting broth.
Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.
Try not to drop dough pieces on top of each other and DO NOT STIR.
Add the shredded pieces of chicken to the pot.
Add Black Pepper to taste.
Test the pastry before adding any additional salt. Add salt if needed and stir gently.
Simmer for about 15 minutes until dough pieces are fully cooked and tender.
Serve warm and enjoy.

Link for the original recipe: http://www.tasteofsouthern.com/chicken-pastry-recipe-made-from-scratch/

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1 Comment

  1. I’ve used my mom’s chicken and pastry for over 40 years. Similar to yours except I add diced onion, celery and garlic to my boxed chicken broth to cook my chicken. After removing the chicken to cool I skin and debone the chicken and cut it into bite size pieces. Then after skimming off the fat from broth I add one stick sweet salted butter and when it begins to boil I add 1 cup heavy whipping cream. Once at a rapid boil I use Mrs. ANN’S pastry 3 -6 at a time stirring gently until all pastry is in pot. Lower the heat and add back in chicken pieces. Stir and enjoy. This is a hit with my family and requested often for special occasions.

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