I wrote about my first attempt at Chicken and Dumplings here. I can’t believe it’s only been less than a year since I tried making them. I thought they would be so hard, but this recipe is so easy! I made them quite often this past fall and winter. Now I am craving them again, even though it is around 90 degrees outside. I’ll serve ’em up with some super cold sweet tea and a few homegrown tomatoes (if I can find some before dinner time).
Here’s what you need:
1 whole fryer or 4 chicken breasts
Seasoned pepper
Seasoned salt
Garlic salt
3/4 cup milk
1/4 cup oil
2 cups SELF rising flour
Here’s what you do:
Place chicken in large stockpot and cover with water. Add seasonings and cook until chicken is very tender. Remove chicken, debone, and cut into large pieces. (Important: Taste chicken stock and add more seasoning if necessary. Chicken stock MUST BE well seasoned and flavorful for the dumplings to taste right!)
In small bowl mix milk, oil, and flour. On floured surface, roll dough 1/4 inch thick and cut into strips. Bring stock to rolling boil and drop in dumplings. Add chicken and cook until dumplings are done (8-10 minutes).
Cook’s note: I don’t always do the whole “roll out the dough” thing. I’m either lazy or in a hurry or both. Now, the times I have rolled it out, they are very VERY good that way. But, they also taste fine when I just take spoon sized pieces of the ball of dough, and place them in the boiling chicken stock. And I also prefer to let the dumplings sit after the 8-10 minute cooking time. It thickens them up and my family likes them better thicker.
Special thanks to my mom’s friend Mellie for sharing her recipe! Hope you don’t mind that I just shared it with the internet world! :)
