Homemade Chicken & Dumplings

I grew up in the country and there is nothing like a homemade meal to make you feel all warm and cozy inside and out. When the cool weather comes knocking, this is one recipe I always break out. Everyone in my home loves it, and it always makes me feel like I am back home with my little sister, setting my Granny Estelle’s chickens loose, and stirring up mischief while she is inside cooking up an amazing meal.

Ingredients:
1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste

Dumplings:
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour
Yield: Makes 8 to 10 servings.

For Chicken:

1. Wash the chicken and place into a large pot (you can also use a dutch oven).
2. Cover well with plenty of water (you can also use chicken stock or broth for this to add flavor) and add bay leaves.
3. Add salt and pepper, and the butter (the more butter, the richer the dish).
4. Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.
5. Remove the chicken from the broth.
6. Discard the bay leaves.
7. When the chicken has cooled, remove the meat from the bone and return the de-boned chicken to the broth.
8. About 1/2 to 3/4 pot of broth should remain.

For Dumplings:

1. In a large bowl, mix together the salt, oil, water, and eggs.
2. Slowly add the flour to the mixture, blending it constantly with a fork.
3. Stir only long enough to mix the dough.
4. Turn the dough out onto a floured board.
5. Pinch the dough in half, and roll out until thin, about 1/4 inch.
6. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.
7. Bring the broth and chicken back to a boil, and pepper well to taste (you can also add chicken seasoning or soul seasoning like I do).
8. Drop the dumpling strips into the boiling stock one at a time.
9. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be puffy and soft when you bite them). If they are under-cooked you will get a strong flour taste in your mouth.
10. Most of the broth will be absorbed. Serve with cornbread and fried okra.

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