Grandmother's Chicken 'n' Dumplings Recipe
- 1 large chicken (6 pounds)
- 2 teaspoons salt
- 4 quarts water
- 2 tablespoons white vinegar
- 1 large onion, sliced
- 2 medium carrots, chopped
- 2 celery ribs, sliced
- 2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1 egg
- 1/2 cup reserved chicken broth
- 1. Place the chicken, salt, water, vinegar, onion, carrots and celery in a large stockpot, adding more water, if necessary, to cover chicken. Bring to boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings.
- 2. Remove meat from bones; discard skin and bones. Cut meat into bite-size pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm.
- 3. To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup of reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot.
- 4. Turn dough onto floured surface; knead in additional flour to make stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.
- 5. Bring broth to boil (you should have about 4 quarts). Drop squares into boiling broth. Reduce heat to a slow simmer; cover and simmer for 10 minutes. Uncover; cook until a until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Dust with pepper and add reserved chicken meat. Yield: 8-10 servings.
1 cup: 310 calories, 9g fat (2g saturated fat), 114mg cholesterol, 981mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 34g protein.
Reviews for Grandmother's Chicken 'n' Dumplings
"This makes a delicious dish. I agree, though, that you end up with soup if you use the amount of broth listed. I cooked the whole chicken and used the amount of veggies called for with enough water to completely cover. But when the chicken was done (approx. 1 1/2 hrs), I used half the meat for the dumplings (reserved the rest for another use) & made half a batch of dumplings. I transferred approx. 1 quart of broth to a smaller pot & finished the process. I think the broth amount could be reduced by 1/3 & it would be about right. I mixed some cornstarch into milk & stirred that into the broth, which helped some, but it was still soup rather than the thick dish I'm used to."
"Great recipe! Hungry for some chicken n dumplings, tried this recipe and it is great! Thank you for sharing a good'n"
"Absolutely delicious! I will definitely add this to my recipe collection as a keeper!"
"Delicious.As an aside, keep the anit-religious bigotry to yourself. Nobody wants to hear it. And in case you're wondering, I'm an atheist, I just believe in free speech for EVERYBODY."
"Great recipe! As an aside, keep the religious fanaticism to yourself. Nobody wants to hear it."
"This took me back to my grandmother's recipe, so good :-)"
"taste of home for real this is the best"
"This is the closest thing to my Nana's I have found. Unfortunately, she didn't write her recipe down so after a lot of searching this one is a hit. I did cut down on the salt in the dumplings after making the first time and I just use chicken breasts because that is what my family prefers. Try this recipe. You won't be sorry and there won't be any leftovers!!"
"This recipe was great. My husband family used to make a similar dish but no one knows the recipe anymore and this has been the closest. I made a big pot for dinner with everyone and after first helpings there was only a few dumplings left, and those got snatched up. I did leave the veggies in the mix instead of straining them out. Why waste good veggies? Recipe was great and easy to make!"
"This is good stuff. Jesus loves you!"
"This reminds me of the recipe my Grandma used to make for my Siblings and myself because we loved it so much."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.