Thursday, November 13, 2014

Graham Girl Recipes :: Chicken and Dumplings

When I was a little girl, my grandmother would call me into her kitchen and teach me how she made her delectable edibles: cookies, cakes, pies, main dishes, sides and more. She was a true southern cook who relied heavily upon bacon grease and Crisco, as well as fresh produce and whole grains. She made food that made you feel good even when you didn't feel bad.

As an adult, I've definitely earned the Foodie title and love food from all around the world, but on those days where life sometimes sneaks up behind you I often think about my grandmother's dishes and set to work cooking a little soul food. One of my family's favorites are her chicken in dumplings.



1 lb. chicken breasts, boiled (seasoned with salt and pepper)
1 cup chicken broth, cooled
2 cups flour, plus more for rolling out dumplings
1 teaspoon baking powder
Salt and pepper to taste

Let's begin:

First, hand mix together 1 cup of cooled chicken broth, 2 cups of flour and 1 teaspoon of baking powder, salt and pepper in a mixing bowl.

Sprinkle flour on a cutting board and work the dough until the dough is soft and easy to handle. It is best to lightly coat your palms in flour to make this task easier. Then, divide the dough into two equal pieces. Taking one half of the dough, gentle roll it out until it is 1/8" to 1/4" in thickness.

Cut into pieces and drop into slow boiling broth leftover from boiling the chicken. Continue this process until all the dough has been cut into strips and is in the broth.

Add pieces of previously cooked chicken to the pot on top of the cooking dumplings. Allow to slowly cook for about 30 minutes, checking broth levels periodically. If you begin to run out of broth, add a little water to keep the dumplings moist.

Allow to cool a little before serving. Homemade cornbread makes a delicious accompaniment.

1 comment:

  1. Yum! I miss her and her dumplings so much! Thank you for this post today, Michelle!

    Love you,