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Old-Fashioned Chicken And Slick Dumplings

SUBMITTED BY: MARBALET

"Southern comfort!"

RECIPE RATING:

Read Reviews (7)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat

DIRECTIONS

Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

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REVIEWS

Reviewed on Jan. 9, 2007 by pointsevenout

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

pointsevenout
Jan. 9, 2007

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.

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7 users found this review helpful

Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat.... MORE

Reviewed on Jul. 7, 2003 by UNIVERSAL S.

this recipe was easy and fun - i really liked the way the dumplings turned out and the... MORE

Reviewed on Feb. 11, 2004 by MARY N

I left out the sweet potatoes and increased the white potatoes and carrots. (Personal... MORE

Reviewed on Jul. 7, 2003 by BEV

I thought this recipe was good. I liked the sweet potatoes, which I thought was a bit... MORE

Reviewed on Dec. 5, 2007 by Lola

Thank you!!! I've made chicken & dumplings before & wasn't too impressed with the way the... MORE

Reviewed on Apr. 27, 2006 by Stacey

This was pretty good. I did cook the dumplings for a little longer though. The next day it... MORE

Reviewed on Jun. 13, 2006 by lori

This review if for the dumplings. They are so easy to make, and tasty too! Thanks for the recipe! MORE