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www.RecipeFaire.com Presents:
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Southern Chicken and Dumplings Recipe
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by:
Edwina Peoples
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Southern Chicken and Dumplings Recipe uses whole chicken, homemade chicken broth, and frozen dumplings in making this classic chicken and dumplings recipe.
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INGREDIENTS
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5 pound whole chicken cut into pieces with
giblets
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Cold water about 12 cups
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1 medium onion peeled and halved
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1 large carrot peeled and coarsely chopped
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1 celery rib coarsely chopped
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1 tablespoon salt
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For Sachet:
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6 fresh parsley stems
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1 sprig fresh thyme
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2 cloves garlic
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1 bay leaf
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1 teaspoon whole black peppercorns
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1 12 oz package of frozen dumplings
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DIRECTIONS
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1:
Leave any fat and skin on the chicken pieces. Pour the water into a large pot. Add the chicken to the pot along with the onion, carrot, celery,
salt, and sachet (cheese cloth works great) with the parsley, thyme, garlic, bay leaf, and peppercorns. Place pot with chicken over high
heat and bring to a boil. Reduce heat to a gentle boil and cook the chicken until an internal temperature of 165°F is reached in the breasts. Remove the breasts from the pot and set aside.
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2:
Once thighs reach 165°F, remove all chicken from the pot and set aside to cool. Set water in pot (now broth) aside to cool. Once broth has cooled, strain the broth into a container and place in the refrigerator over night. Fat will form a layer on the top of the broth and may be easily removed. Discard the vegetables and the sachet.
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3:
Once all of the chicken has cooled enough to handle, remove all skin, bones, and fat while pulling the chicken meat apart into bite size pieces. Discard the skin, bones, and fat.
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4:
Place 8 cups of the broth into a large pot. Place the broth over high heat and bring to a boil. Follow directions on the dumplings package to prepare the dumplings for cooking. Care must be taken to keep the dumplings separated when initially placed into the broth to prevent them from sticking together. Cook the dumplings for the time as specified on the dumpling package. About 10 minutes before the dumplings are done, add the chicken pieces to the pot and gently stir as the chicken is added. Season with salt and pepper. Note: the dumplings will absorb all of the 8 cups of broth. For soupier dumplings add a little more broth, if desired.
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