Wednesday, June 10, 2009

Southern Style Chicken and Dumplings

This recipe came from my husband's father-in-law who grew up in southern Virginia (near Tennessee border). This is a staple dinner in their house. Every time we're in town (and nearly every other weekend of the year) they make either this or chicken pot pie for our family dinner! And although we've had it so many times, you'd never hear us complain! In fact, I started making it every week or two at our house simply because it's easy and CHEAP eats!!!

I think I accidentally deleted the final picture of this from the camera, but I'll add it soon! I do have a picture of how to cut the dumplings.

3 split chicken breasts (I usually add some pre-cooked rotisserie chicken meat too, since I like the flavor of a little added dark meat)
garlic salt
3 cups flour
1 1/2 tsp salt
2 Tbsp crisco (regular)
1 cup buttermilk

1. In large pot filled half-way with water, add chicken and about 1/4-1/2 tsp garlic salt and cook until chicken is fully cooked through.
2. Crumble chicken, removing skin and bone.
3. Strain liquid back into pot.
4. Combine flour, salt, crisco, and buttermilk until it's kind of dry like pie dough. Add more buttermilk if needed.
5. Roll out REAL THIN! Coat top with flour to prevent sticking. Cut into diamond shapes about 2 inches in length (cut using a pizza cutter!).

6. Bring chicken and stock to very hot. Add about 24 dumplings at a time, with a little bit of butter and salt on top. Put lid on and cook 3 minutes. Repeat until all dumplings are in pot. Stir.
7. Add milk until it is whitish in color. Simmer on low for 1 minute.
8. Traditionally, this meal is served with pickled beets and red cabbage (both found in jars in the grocery store).

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