jadedgurl

This recipe is so like the chicken and dumplings my Grandmother made long ago. Tried this recipe for my Mother and Aunt and they LOVED it! All 3 grands also ate two bowls which tells me it is a keeper. It may sound strange cooking the chicken with lemon, but unless you knew you couldn’t tell.I added more veggies about 10 minutes before adding the dumplings. Interesting my family liked the broth a bit thicker so sprinkled a bit of flour over the cut dumplings before dropping them in the pot.Thanks so much for this recipe!!

It was easy and my family loved it!

It's kinda how I make mine except, I take out the veggies after boiling with the chicken, ( which our family favorite is leg quarters), put them on a pan and roast them. Then I serve as a side dish. I also add butter to my stock pot, about 1 1/2 sticks. As for the dumpings, yes flat! I make mine with heavy cream, ( white lilly or gold medal flour only), but I'm sure you can use just a generic brand, It's just my preference. I freeze butter, grate a stick into my dumping mix. Make pea size mix with hands.Add heavy cream slowly in your mix. After mixing I kneed and fold three times on floured surface. I dust with flour lightly as I hand push them into rectangle. On the side I have a pie plate with flour mixed with a little bit of corn starch. No seasoning in it yet. All the seasoning is in the pot with the stock ( btw we love onion and garlic which now will be in a roaring boil.)Then I begin to cut after dough has rested for about 20 minutes. Each dumping I then dust in the cornstarch and flour mixture and drop the flat cut biscuits one by one in the pot. You must keep stirring the pot slowly after each few dumpings. keep going till all dumping are in. Keep the bottom stirred but don't push dumplings too hard or they will fall apart. to avoid sticking you may have to add more water/stock. After about 25 minutes add leftover heavy cream. Lower temp when dumpings are done. This is MawMaw dumplings! Remember just keep stirring until you turn them off. Hope someone will try them, you will never make them any other way. Season to taste but my little secret is a lg. pinch of Conecue Seasoning instead of salt in the stock pot.

This is pretty close to my Grandmother's recipe and our family couldn't wait for the weekend when she would make it for us. The only difference was that she would make egg noodles instead of squares and when she added the noodles she made sure that they were coated in flour to thicken the sauce so it as more of a gravy. Then she'd make mashed potatoes which we would put the chicken and noodles over. It was delicious.