Homemade Chicken & Dumplings

Dane and I recently caught a bug that we can’t seem to ditch. This really romantic thing happens when you live with someone who is sick–you just pass the sickness back and forth. Sharing is caring, right?

And this other weird thing happens when you’re both sick–your mom isn’t there to cook you “feel better” food. What in the actual heck?!

Sick days call for comfort food even when you live in Hawaii and comfort food means FORGET THE CALORIES.

I present to you–my grandmother’s recipe for traditional Chicken & Dumplings, though she refers to it as Chicken & Pastry. That is here nor there, because this is delicious, so just eat it, mmk? It looks intimidating, but I assure you–it’s not. This recipe is REALLY HARD to mess up.

You Will Need:

Chicken:

1 large fryer chicken (4-5 lbs.), neck and gizzards removed
1 large onion, peeled and cut in half
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
Kosher salt, to taste
Pepper, to taste

Dumplings:

3 cups cake flour
3/4 tsp. baking soda
3/4 tsp. salt
4 1/2 tbsp. shortening*
1 cup milk

– See more at: http://backtothecuttingboard.com/dinner/southern-style-chicken-and-dumplings/#sthash.pTxHKcrJ.dpuf

For Chicken:

4 Chicken Breasts, thawed (I used pretty large ones)

1 large onion, peeled and cut
in half

3 carrots, cut into large
pieces

Salt, Pepper

For Dumplings:

3 cups flour (I use Cup4Cup)

3/4 tsp. baking soda
3/4 tsp. salt
4 1/2 tbsp. shortening (You can use butter here instead)
1 cup milk

NOTE: Make the dumplings first.

Mix flour, baking soda, and salt together in bowl. Cut shortening (or butter) into
flour mixture with your fingertips until it resembles small peas.

Add milk — 1/4 cup at a time — and stir
until the dough starts to stick together.

Roll out the dough (about 1/4 inch thick) onto floured surface cut into
rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and
allow to harden for at least 30 minutes.

* I let mine harden for 2 hours and they were DELICIOUS!

Roll out the dough onto floured surface that you don’t mind cutting on.
Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut
dough into rectangles about 1 inch wide by 3 inches long. Place strips
on wax paper and allow to harden up a bit, at least 30 minutes or up to
several hours. – See more at:
http://backtothecuttingboard.com/dinner/southern-style-chicken-and-dumplings/#sthash.pTxHKcrJ.dpuf

4. While your dough is hardening, start on your chicken!

Mix
flour, baking soda, and salt together in bowl. Cut shortening into
flour mixture with your fingertips until it resembles small peas.
Add milk — 1/4 cup at a time, you may not need a full cup — and stir
until a ball of dough just begins to form, being careful not to
over-mix. – See more at:
http://backtothecuttingboard.com/dinner/southern-style-chicken-and-dumplings/#sthash.pTxHKcrJ.dpuf

Place the chicken, onions and carrots in a large stock pot and
cover with water. Bring to a boil, then reduce heat and cook for about 1 hour, or until chicken is cooked through.

6. The next step is about personal preference. You can choose to strain out the carrots and onions using a cheesecloth or you can keep them in the pot. I chose to keep them, because I didn’t have cheesecloth and it was delicious!

7. Bring broth to a boil once again and begin dropping in your dumplings one by one. Cover and allow to cook for about 8 minutes.

8. Reduce heat, season generously with salt and pepper, and allow to cook for about 20 minutes, or until broth is thick enough to your liking.

Enjoy!

In
a large pot or dutch oven over medium-low heat (depending on your
stove, you may need to increase the temp slightly), bring broth to a
gentle simmer and drop in dumplings. Cover and allow to cook for 7-10
minutes. – See more at:
http://backtothecuttingboard.com/dinner/southern-style-chicken-and-dumplings/#sthash.pTxHKcrJ.dpuf

Chicken: