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To get started with this particular recipe, we have to first prepare a few components. You can have southern chicken and dumplings using 23 ingredients and 8 steps. Here is how you cook it.
Ingredients needed to serve Southern Chicken and Dumplings:
- Chicken Base
- 1 large fryer chicken (4-5 lbs.), neck and gizzards removed, cut into parts
- 1 large onion, peeled and cut in half
- 3 stalks of celery, cut into large pieces
- 3 carrots, cut into large pieces
- 2 bay leaves
- 1 large sprig each of thyme and parsley
- 1/4 tsp kosher salt, to taste
- 1 tsp peppercorns
- 2 quart of water or chicken broth
- Finishing broth
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 large garlic clove, minced
- 3 tbsp tablespoons chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Dumplings
- 3 cup all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 4 1/2 tbsp of butter
- 1 cup whole milk or buttermilk (can use water as well)
Celery and carrots are optional vegetable. Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude. Although it gets top billing, the meat Others prefer soft drop-biscuit dumplings that float atop the stew. No matter the style, this dish combines essential, resourceful Southern cuisine and the.
Steps to make Southern Chicken and Dumplings:
- To prepare chicken and broth, place all ingredients for base in a large dutch oven or stock pot. Bring almost to a boil, lower heat, cover partially and gently simmer until chicken is tender, about 2 hours.
- While chicken is cooking about 30 mins before chicken is done prepare the dumplings. To make the dumplings, mix flour, baking soda, and salt together in a bowl. Cut butter into flour mixture with your fingertips until it looks crumbly . Make a well in center, pour in milk, buttermilk, or water 1/4 cup at a time and stir until a ball of dough forms.
- Once chicken is done, remove from broth and let cool. Remove chicken from the bone (this shouldn't be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
- Strain chicken broth through a fine mesh sieve (preferably lined with cheese cloth), discarding vegetables. Skim excess fat from the surface. One way to do this is to put the cooled broth in the refrigerator for a half hour which solidifies the excess fat for easier removal.
- Roll out dough ball on a floured surface, rolling it flat, and rolling about a 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. These are your dumplings.
- To finish broth, melt butter in dutch oven or stock pot used. Add onion and saute over medium heat until onion is beginning to color, about 5 minutes. Add garlic and saute 30 seconds. Add 1 tablespoon chopped parsley and broth. Season with salt and pepper. Bring to a simmer, reduce heat to medium.
- Drop dumplings into gently simmering broth, a quarter of them at a time, stirring to make sure they don't stick together. Cover and allow to cook for 6-7 minutes.
- Reduce heat to low and add de-boned chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Taste and adjust seasonings to liking. Ladle into a large bowl or individual soup plates and sprinkle with remaining parsley.
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