Homemade Southern Style Chicken and Dumplings

By Gams

Homemade from scratch, Southern style chicken and dumplings, made from a whole chicken and rolled dumplings, and served here with steamed, buttered carrots, crowder peas and corn muffins.

Ingredients

• For the Stock:
• 1 large (4 to 6 pounds) chicken or hen
• Water to cover
• 1 whole celery rib with leaves, rinsed and cut into large chunks
• 1 large carrot, unpeeled, rinsed and cut into large chunks
• 1 medium onion, unpeeled and quartered
• 2 sprigs of fresh parsley
• 1 bay leaf
• 1/2 tablespoon of kosher salt
• For the Dumplings:
• 2 cups of all purpose flour
• 1/2 teaspoon of baking powder
• 1/8 teaspoon of poultry seasoning
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 1/3 cup of lard or vegetable shortening
• 1 cup of buttermilk
• For the Stew:
• 6 tablespoons of butter
• 1/2 cup of all purpose flour
• 1 cup of milk
• 2 quarts of the reserved chicken stock
• 1 to 2 teaspoons of kosher salt, or to taste
• 1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of garlic powder, or to taste, optional
• 1 tablespoon chicken base (like Better Than Bouillon)
• 4 cups of the reserved chicken, torn into large pieces

Details

Servings 4
Preparation time 15mins
Cooking time 105mins
Adapted from deepsouthdish.com

Preparation

Step 1

To prepare the stock, quarter the chicken and place it into a tall stockpot. Cover with water, plus about an extra inch; add the celery, carrot, onion, parsley, bay leaf and salt. Bring to a boil, reduce heat and simmer uncovered, at a steady but low simmer for 1 hour. Do not boil. Remove chicken and once cool enough to handle, hand pull meat into large chunks. You'll want about 4 cups of pulled chicken. Strain stock into a container, discarding the skin, bones and vegetables. Skim off as much fat from the top of the stock as you can; reserve two quarts and refrigerate or freeze remaining stock for another use.

For the dumplings, whisk together the flour, baking powder, poultry seasoning, salt and pepper. Cut in the lard or shortening to form pebbles; add only enough of the buttermilk so that dough comes together and pulls away from the bowl. Turn out onto a generously floured surface and knead 4 or 5 times, sprinkling the top with additional flour as needed,until dough is smooth and no longer sticky. Separate into two dough balls; set one aside.

Roll one ball of the pastry dough very thin, to about 1/8 to 1/4 inch; cut into desired size shape. Sprinkle top of dumplings with additional flour, turn dumplings over and sprinkle the back side with flour. Let rest.

Meanwhile, for the stew, melt the butter in a Dutch oven or large pot, stir in the flour, cook over low heat for 1 minute, or until smooth, stirring constantly. Slowly incorporate the milk, a little at a time, and cook over medium heat until you have a milk gravy. Begin adding the 2 quarts of reserved chicken stock. Bring mixture to a boil and stir in the chicken base. Taste, add the salt, pepper and garlic powder, if using.

Drop dumplings into the bubbling broth. Bring broth back up to a low boil, cover and cook over medium low for 10 minutes. Meanwhile, roll out and cut the remaining ball of dough. Drop the next set of dumplings, gently stir and continue cooking uncovered, stirring occasionally, another 10 to 15 minutes, or until dumplings are cooked through and tender. When dumplings are tender, add the reserved chicken, gently stir, and cook just until chicken is warmed through. Taste and adjust seasonings. Serve immediately with a side of skillet cornbread, corn muffins or biscuits and a side salad or vegetables, such as crowder peas, Southern green beans, creamed corn or buttered carrots and sweet tea.

Cook's Notes: I use a pizza wheel to quickly cut the dumplings. Keep in mind other sources of salt in your recipe (bouillion, butter, chicken base, etc.) before adding any additional salt. Add a little, taste and adjust. If you prefer a more soup-like chicken and dumplings, use another quart of chicken stock. May also omit the milk used in the roux. Stew will thicken with refrigeration. Thin with a little milk or chicken broth when reheating.