"Southern comfort!" — MARBALET
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boneless, skinless chicken meat
sweet potatoes, peeled and cubed
Irish potatoes, cubed
salt to taste
ground black pepper to taste
rendered chicken fat
Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat. De-skin then cut up a whole fryer. Put chicken rub on the pieces put them in the dutch oven along with the veggies. It is going to take 8 cups water to cover. Bring to a boil & reduce to medium-high & put a lid on it. Put chicken rub on the skin and place in a skillet over medium heat. Once the skin starts to sizzle, reduce the heat to a simmer and render out the chicken fat. One chicken skin will produce about 1/4 cup fat. Just right for the recipe. Cut up the depleted skin and feed it to your cat. While the skin is rendering get the dry dumpling mix ready. Remove lid from chicken boil & all 4 more cups of water. It cools the chicken enough to fish out the larger bones with a slotted dipper, but will soon return to a boil. Reduce to a medium-low setting. Mix, roll out, cut up & put dumplings in the pot as per recipe. Found that I had to add a lot of salt at the end of the recipe. The potatoes really suck up the seasoning. I know this sounds like a lot but you might have to put almost 1 TBSP more salt in the mix.
The dumplings totally flopped for me. The recipe wasn't clear enough for a novice. I didn't know if the dumplings should lay on top of the chicken & vegetables, or be submerged. I tried both ways and neither worked.
this recipe was easy and fun - i really liked the way the dumplings turned out and the addition of sweet potatoes. we also used crisco rather than chicken fat in the dumpling mix, and added some chicken broth to the pot to make up for some of the lost chicken flavor.
I left out the sweet potatoes and increased the white potatoes and carrots. (Personal preference) The result tasted like a pot pie that I used to get in a Pennsylvania Dutch restaurant when I was a kid. I've been waiting a long time to find a recipe like this. Thanks.
THIS was how my mom made her dumplings!!! At first the dumplings puffed up and I was afraid they were "the other kind of dumplings", but they cooked for a while longer and became the flat, slick dumplings I ate when growing up. I didn't add any potatoes (the dumplings are enough starch) and thickened the broth after the dumplings cooked to perfection. I also used Bisquick mix instead of the flour, salt, baking powder.
Thank you!!! I've made chicken & dumplings before & wasn't too impressed with the way the dumplings turned out. Too big & doughy. The dumplings in this recipe were just what I was looking for. I did make a few changes to the recipe though. I omitted the sweet potatoes & celery tops. Used chicken stock instead of water & butter flavored Crisco instead of chicken fat. I added some flour & water to the soup to thinken it up. Came out perfect. Will definately mae this again & again & again.
Finally! Someone who knew what I was talking about when using the term "dumpling". I'm from the south and these are the dumplings my mama made, (though not with chicken fat). Brilliant. And the adding at five minute intervals worked great. No stuck together dumplings, and a little break down to create a lovely sauce. Thanks! I'll try the whole recipe next time!
This is really close to what my family called "Putsins". Thank you so much for this recipe since my grandmother passed away before I was old enough to learn it. I'll be making this for dinner tomorrow!
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Chicken And Slick Dumplings
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 461
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