Some Southern Home Cooking:
With the cooler weather upon us, this is a great dish, inexpensive to make, and filing.
The following recipe will feed approximately 4 to 6 people ....
Ingredients and Amounts:
3 pounds of ‘Chicken’ Pieces (preferably breasts and thighs with bones)
1 medium Yellow Onion
2 Whole Carrots (for sweetness you may want to use 15 baby carrots)
3 Fresh Celery Stalks
Fresh Garlic Gloves
Whole Dried Bay Leaves
Fresh Dried Thyme
Fresh Ground Black Pepper
Crushed Dried Oregano
L & P Sauce
You Will Also Need:
Large Cooking Pot (5 quarts or bigger) with Lid
Large Cooking Spoon
Sharp Paring Knife
Medium Mixing Bowl
Large Diner Serving Plate
Chopped the medium yellow onion
Finely Chopped 3 gloves of garlic
Chopped about 1/4 cup of fresh parsley
Cut the 3 celery stalks diagonally into 1/2 inch long pieces
Cut the 2 large carrots sticks diagonally into 1/2 inch pieces
Wash the Chicken thoroughly
Step # 1:
Chicken and Stock Preparation …
In a 5 quart pot add water about 1/2 full
Place chicken in pot with onion, carrots, celery, parsley, and garlic
When water starts to boil … Add in the following:
2 bay leaves.
1 teaspoon dried thyme.
2 teaspoons table salt.
1 tablespoon of L & P Sauce.
1 tablespoon dried oregano.
1 tablespoon fresh ground black pepper.
1/2 teaspoon cayenne pepper.
When chicken is almost done, remove, place on a large diner serving plate and let rest until cool enough to handle, then remove skin, remove chicken from bones, place back in stock.
Add in about 2 tablespoons of white sugar. Stir thoroughly.
Reduce the heat to low, cover with lid, and simmer.
Cook for about another 15 minutes (make sure chicken is done).
Remove bay leaves from the broth, and discard.
Skim as much fat as possible from the surface of the broth.
Heat broth to a slow steady boil.
Taste and adjust seasoning (salt and pepper to choice).
Turn fire off. Leave on stove covered with lid.
Step # 2:
Dumpling Preparation ....
In a medium sized mixing bowl, combine -
1 cup of all-purpose flour.
2 teaspoons of baking powder.
1/2 teaspoon of salt.
Stir in 1/2 cup of fresh whole milk.
Beat until batter mix is stiff.
Step # 3:
Turn fire back on, bring back to boil, reduce to medium heat.
Drop batter mix, approximately 1 tablespoon, at a time into the boiling broth.
Cover, and cook for 10 minutes.
The dumplings should be puffed and floating (remove one and taste to see if done).
Place in bowl and serve immediately.
I usually serve this in a large soup bowl with a soup spoon.
NOTE: This makes a small ratio of dumplings to chicken and stock.
I prefer my portion heavy on ‘Dumplings.’ To achieve a heavier dumpling ratio double the ingredients above (makes twice as many dumplings).
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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