Chicken and Dumplings, Southern Style |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
A Southern Classic. Enough said. Ingredients:
1 (3 lb) chicken |
2 quarts water |
1 large onion, quartered |
2 carrots, quartered |
1 stalk celery, quartered |
1 bay leaf |
1 teaspoon peppercorn |
2 teaspoons salt |
1 sprig thyme |
1 sprig rosemary |
3 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
5 tablespoons shortening |
1/4 cup chicken stock |
2/3 cup buttermilk |
1 teaspoon chopped fresh thyme |
salt and pepper |
Directions:
1. Place chicken in a heavy 5 quart stockpot with water to cover.
2. Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
3. Bring to a boil, reduce and simmer for 1 1/2 hours.
4. Skim scum if needed.
5. Remove chicken and set aside to cool.
6. Remove meat and return bones to pot.
7. Simmer for 1 hour more.
8. Strain well and remove any fat you can.
9. Dumplings-.
10. Combine flour, soda, salt.
11. Cut in shortening until flour resembles coarse crumbs.
12. Add the stock, buttermilk and thyme.
13. Stir to make a stiff dough-and it will be stiff.
14. Turn out onto a floured board and knead gently 6 times.
15. Wrap in plastic and chill 1 hour.
16. Bring strained broth to a boil, reduce to a simmer.
17. Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
18. Drop them into simmering stock and stir gently.
19. Cook for 10 minutes, add the chicken and cook for 5 min more.
20. Season with salt and lots of pepper.
|
|