Old Fashion Chicken and Dumplings - Western North Carolina Mountain Style

Here it is dead of Winter in the WNC mountains.  I'm craving something warm and comforting and something I already had on hand.  I had noticed so many Chicken and Dumplings online and a lot is what I consider pastries.  So, I decided to share how we make Chicken and Dumplings in my home.  This is how my Mom always made them.  I admit it took me years after leaving home to attempt them on my own.  I consider them perfect for a wintry night or for someone that is recuperating or going thru a trying time.  The best ever comfort food, filling and generally remind you of being home again.  The leftovers are even better the next day! The ingredients are affordable and include a lot of what you possibly already have on hand.    I remember after coming home from the hospital after giving birth to my Son, my mother in law made me my first batch in so long.. And, OH! MY! Goodness!  I knew I had married into the right family.   

I like to use a Whole Chicken and as genuine ingredients as possible, I believe the skin and additional fat content gives the dish extra flavor. I didn't say it was the healthiest of meal choices. It's comforting! Lol!  I do not use canned soups in this recipe.    You can choose to use Whole Boneless Chicken Breast, Leg Quarters, etc,  just make sure you will net about 2.5 - 3lbs of meat once pulled apart.  I like to add celery, carrots, onions etc,  You can add or delete anything you want.   If you do decide to use this method or any bone-in chicken, Always, either strain the broth or thoroughly check for bones.
  My favorite go-to Pot is my 5qt Lodge Dutch Oven**. You can use it on the stove top, the oven or even the campfire. My favorite combination is my Cosmos Induction Cooktop** The rapid heat induction heats up quickly, evenly and cooks food beautifully.  Induction cooking and Cast Iron are a match made in heaven.   I find myself getting annoyed when cooking with the electric range and am now spoiled.   

This recipe takes approx 1hr 30 minutes from start to finish.  You can always boil your chicken the night before, You would just need to debone and pluck the meat, store the broth and veggies till you heat it up for dinner the next night. Just heat to a boil and then proceed with dumpling.  I will have a video up this coming week with detailed instructions and how to's on this good old fashion favorite.  Please be sure to subscribe or like on facebook for more to come. Remember - Dumplings are round, and you will be too if you eat them too often!


Ingredients 
Broth
1 4-5lb Whole Chicken
3 Large Peeled Carrots
2 Stalks Celery
1 Large Onion Chopped
2 Cloves Garlic Peeled Diced
1 Chicken Bouillon cube
5 Cups Chicken Broth - (Don't have broth?  Use Water instead & 1 Bouillon Cube per Cup)
2 Cups Water
Salt Pepper
1 Bay Leaf
Add these last 3 after Roux
1/2 Tsp Ground Thyme
1/2 Cup Milk
Salt, Pepper

Roux
2 Tablespoon Flour
Broth

Drop Dumplings
2 Cups All Purpose Flour
1 tsp Salt
3 tsp Baking Powder
2 Tsp Parsley  ( optional)
5 Tablespoons Shortening
3/4 cup Milk
Broth ( See Instructions)

1. Getting Started, Broth  Chop Carrots, Celery, Onion and Garlic,  Sautee Slightly in olive oil.  Prepare Chicken for Pot ( Remember to remove the giblet bag)

                                           

2. Add Chicken, Then pour in 5 cups Broth & 2 cups Water.  Next, add  Boullion Cubes.  Top with Salt, Pepper  & Bay Leaf.  Cover and Boil on Medium/high heat for 1 hour.

                                                                       

Look at all that FLAVOR!! 

Remove Chicken, Debone & Remove Meat 

 3. After the hour has passed and you are certain your Chicken is done. Turn down heat and remove Chicken from Pot. Allow cooling while you prepare roux and broth.  I prefer a creamy texture.

4. Roux -  In small bowl  Whisk 2 Tablespoon  All Purpose Flour and  Enough Broth to make a Roux Sauce, Add to Broth whisk well.  You can skip this step if you prefer a less creamy broth. 

5. Once the Roux is mixed in well, Add  1/2 cup Milk, with Salt, Pepper to taste, 1/2 tsp Ground Thyme, and Stir, Slightly increase heat. Enough to get a gentle hot boil going before you add the dumplings. Step back to your Chicken and finish deboning and Pulling Meat. Discard Skin.  Now add the meat back to the Pot.

6. Now its time for the Drop Dumplings!  Start with the 2 cups All Purpose flour, then add 1tsp Salt and 3tsp Baking Powder and 2tsp Parlsey. Whisk these dry ingredients thoroughly.  I consider this an important step to fluffy light dumplings.

Cut in Shortening till Crumbly 

7. Next, Cut & Crumble in 5 rounded Tablespoon Shortening. I like the texture to look like this, (It feels sort of like Moon Sand If you know what that is).

                                                                                                                                                      8.Next, Stir in 3/4 Cup Milk then, Stir in broth a little at a time to achieve desired consistency in the picture below. 

Firm but slightly sticky, If too sticky add additional flour.

Spoon over NO more than this

9. Now its time to drop in your dumplings. Make sure you have a gentle boil at about Medium heat. Always drop a test dumpling to test the heat. It should spring up to the top and fluff.  The key to this recipe is small dumplings, I would drop no more than what is pictured. Approx a 1/2 teaspoon.  You also want to be sure to stay consistent with the size. That way you know they all fluff up evenly.

Dumplings as they are Cooking

10. Gently Stir a couple swipes, then Cover and Simmer on Medium Heat for approx 15 minutes. Feel free to pull out a Dumpling and check the texture.

After 15 Minutes and you are happy with your test dumpling. See picture, The outside should be moist just from the cream, the middle will be a fluffy texture as shown below. Then its time to turn off the heat and let the meal cool for approx 5-10 minutes.  The consistency will thicken and the results will melt in your mouth!     

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