Chicken And Dumplings: Just Another
Name For Southern Comfort

One of the first things that comes to mind when planning some good down-home cooking is a steaming pot of chicken and dumplings. If you’re from the south, chances are, this old-fashioned favorite still serves as a great prescription for warming up a chilly day and calming down an even busier one.

Southerners, especially, know that dumplings, cooked with chicken or any other kind of stew-meat, (or fruit) have the ability to give you that warm, fuzzy feeling of home. Besides just plain good to eat, historically, they were an economical way for folks in the rural south to stretch their meal dollars, and it seems the more they ate, the better it got. But as in everything, moderation is best!

I f you are not “from the south” you may be wondering just what dumplings are all about. Well, basically, they are just a form of biscuits, cooked in a pot instead of in the oven, and similarly so, rolled or just dropped onto the boiling stew. I have found the “drop” dumplings to be easier to prepare, made with a soft biscuit dough and just plopped by spoonfuls into the pot.

I have also discovered a few shortcuts to the traditional dumpling process, taking advantage of a box of Bisquick (recipe on box), canned chicken broth added with milk and water, cooked chicken, and a bit of onion and celery thrown in for added taste. Try this idea, or one of the following recipes to take your family back in time, just like it was at Grandma’s house years ago.

Classic Chicken and Dumplings Stew:

2 Tbs. vegetable oil
1 large onion, chopped
3 carrots, peeled and thinly sliced
4 ribs celery, coarsely chopped
6 cups chicken broth
½ tsp. pepper
3 cups cooked chicken, coarsely chopped

In large, covered pot, heat oil over medium heat, add onions, carrots and celery. Cook and stir until carrots are tender. Add 6 cups broth and pepper, bring to a boil; reduce and simmer 15 minutes. Stir in cooked chicken.

Dumplings:
1 ½ cups self-rising flour
¼ cup shortening
2 Tbs. fresh parsley
½ cup chicken broth

In medium bowl, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles crumbs. Stir in parsley, add ½ cup broth; stir just until dry ingredients are moistened. Drop by teaspoonfuls over simmering broth. Cover and cook over medium heat 10-15 minutes, or until dumplings are firm. Serves 6-8.

Chicken and Dumpling Casserole

½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup butter or margarine
½ cup all-purpose flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
½ tsp. pepper
4 cups chicken broth
1 pkg. (10 oz) frozen green peas
4 cups cubed cooked chicken
2 cups buttermilk biscuit mix
2 tsp. dried basil
2/3 cup milk

In large pan, sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 inch baking dish.

For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoon onto casserole; (makes about 12 dumplings). Bake, uncovered at 350 for 30 minutes. Cover and bake 10 more minutes or until dumplings are done. 6-8 servings.

Simple Apple Dumplings

(This was found on an old tattered and torn recipe from my mountain of files. I remember nothing about its origin, but I bet it worked well for an old-timey grandmother who knew what good eatin’ really was)

Fill buttered baking dish half full of sliced sour apples.

Pour over top a batter made of: 1 tsp. baking powder, 1 Tbsp. butter, ½ cup sweet milk,1 egg, 1 Tbsp. sugar

Bake in 350 degree moderate oven. Serve with hot maple syrup or cream and sugar. Peach dumpling also excellent.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.