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:
- Place all ingredients in a large stock pot.
- Fill pot with water, enough to cover the chicken and keep it covered throughout the boil.
- Bring to a boil.
- 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:
- Place flour in a large bowl; add seasonings.
- Cut shortening into the flour.
- Add heavy cream and mix. If the mixture is crumbly, add more heavy cream until it is all combined.
- In batches, roll out the dough. Don’t forget to flour your surface, as well as the top of your dough.
- 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:
- After stock is made, remove onions, garlic, celery and chicken. Remove stock from the pot into a bowl to set to the side.
- Melt butter in the pot; add onions and celery, and cook down until softened.
- 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.
- Add seasonings.
- Add heavy cream.
- Add picked, shredded chicken back into the pot (no bones!).
- Add the dumplings in batches; do not over- crowd.
- Allow it to simmer down until the dumplings are cooked.
- Adjust seasonings to taste.
- Enjoy!
