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Southern Chicken and Dumplings
Southern Chicken and Dumplings

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We hope you got insight from reading it, now let’s go back to southern chicken and dumplings recipe. To make southern chicken and dumplings you need 23 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Southern Chicken and Dumplings:
  1. Provide Chicken Base
  2. Get 1 large fryer chicken (4-5 lbs.), neck and gizzards removed, cut into parts
  3. Prepare 1 large onion, peeled and cut in half
  4. Provide 3 stalks of celery, cut into large pieces
  5. Get 3 carrots, cut into large pieces
  6. Get 2 bay leaves
  7. Get 1 large sprig each of thyme and parsley
  8. Take 1/4 tsp kosher salt, to taste
  9. Use 1 tsp peppercorns
  10. Provide 2 quart of water or chicken broth
  11. You need Finishing broth
  12. You need 1 tbsp unsalted butter
  13. Provide 1 small onion, finely chopped
  14. You need 1 large garlic clove, minced
  15. Get 3 tbsp tablespoons chopped parsley
  16. Get 1/2 tsp salt
  17. Get 1/4 tsp black pepper
  18. Provide Dumplings
  19. You need 3 cup all-purpose flour
  20. Take 1/2 tsp baking soda
  21. Take 3/4 tsp salt
  22. Provide 4 1/2 tbsp of butter
  23. Use 1 cup whole milk or buttermilk (can use water as well)
Steps to make Southern Chicken and Dumplings:
  1. To prepare chicken and broth, place all ingredients for base in a large dutch oven or stock pot. Bring almost to a boil, lower heat, cover partially and gently simmer until chicken is tender, about 2 hours.
  2. While chicken is cooking about 30 mins before chicken is done prepare the dumplings. To make the dumplings, mix flour, baking soda, and salt together in a bowl. Cut butter into flour mixture with your fingertips until it looks crumbly . Make a well in center, pour in milk, buttermilk, or water 1/4 cup at a time and stir until a ball of dough forms.
  3. Once chicken is done, remove from broth and let cool. Remove chicken from the bone (this shouldn't be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
  4. Strain chicken broth through a fine mesh sieve (preferably lined with cheese cloth), discarding vegetables. Skim excess fat from the surface. One way to do this is to put the cooled broth in the refrigerator for a half hour which solidifies the excess fat for easier removal.
  5. Roll out dough ball on a floured surface, rolling it flat, and rolling about a 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. These are your dumplings.
  6. To finish broth, melt butter in dutch oven or stock pot used. Add onion and saute over medium heat until onion is beginning to color, about 5 minutes. Add garlic and saute 30 seconds. Add 1 tablespoon chopped parsley and broth. Season with salt and pepper. Bring to a simmer, reduce heat to medium.
  7. Drop dumplings into gently simmering broth, a quarter of them at a time, stirring to make sure they don't stick together. Cover and allow to cook for 6-7 minutes.
  8. Reduce heat to low and add de-boned chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Taste and adjust seasonings to liking. Ladle into a large bowl or individual soup plates and sprinkle with remaining parsley.

Don't ask me when and don't ask me how, but at some point in my Nothing says "Southern meal" more than a heaping bowl of steaming hot chicken and dumplings. In this case, rich chicken in a creamy broth filled with. The right kind of chicken and dumplings are the kind that Brandon's grandmother makes. They are the kind you get at Cracker Barrel. They are true southern style, and they don't actually have dumplings, it's more like slabs of tender and delicious biscuit dough.

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