Nono's Chicken and Dumplings
In the south, feuds have been fought over rolled versus drop-style dumplings. These drop dumplings are a favorite comfort food of mine, and I always remember my grandmother Nono when I make them.
1, 3-lb chicken, cut up
water to cover
2 cups flour, sifted
4 tsp baking powder
1 tsp salt
fresh ground pepper to taste
2 Tbs shortening
1 1/4 cups milk
Poach chicken in gently simmering water until done. Remove chicken pieces and set aside.
In a bowl, combine dry ingredients and cut in shortening with a pastry cutter or two forks. Add milk and stir well until a very wet dough is formed.
Bring chicken broth to a boil over medium-high heat and drop dough in by the tablespoonful. The dough pieces should be about golf-ball sized. Reduce heat to low and simmer dumplings with the lid on for 12 minutes.
While the dumplings are cooking, remove the chicken meat from the skin and bones and chop roughly.
To serve, place some chicken in the bottom of a bowl and spoon hot dumplings and some of the thickened broth over the top.
Note: As a short-cut, you could use pre-cooked chicken and store-bought chicken broth. Bring the broth to a boil as you prepare the dumpling dough and roughly chop the chicken. When the broth is at temperature, add the chopped chicken and drop dumplings in as per the recipe. The chicken will gently warm as the dumplings cook.
1, 3-lb chicken, cut up
water to cover
2 cups flour, sifted
4 tsp baking powder
1 tsp salt
fresh ground pepper to taste
2 Tbs shortening
1 1/4 cups milk
Poach chicken in gently simmering water until done. Remove chicken pieces and set aside.
In a bowl, combine dry ingredients and cut in shortening with a pastry cutter or two forks. Add milk and stir well until a very wet dough is formed.
Bring chicken broth to a boil over medium-high heat and drop dough in by the tablespoonful. The dough pieces should be about golf-ball sized. Reduce heat to low and simmer dumplings with the lid on for 12 minutes.
While the dumplings are cooking, remove the chicken meat from the skin and bones and chop roughly.
To serve, place some chicken in the bottom of a bowl and spoon hot dumplings and some of the thickened broth over the top.
Note: As a short-cut, you could use pre-cooked chicken and store-bought chicken broth. Bring the broth to a boil as you prepare the dumpling dough and roughly chop the chicken. When the broth is at temperature, add the chopped chicken and drop dumplings in as per the recipe. The chicken will gently warm as the dumplings cook.
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