Manuela's Chicken 'N' Dumplings
There's a lot of heart and history behind this recipe. Manuela, a caregiver to my Great Grandmother, a.k.a. Mamaw, prepared and passed this recipe on to my Grandmother,
who made it for her children and grandchildren (I'm the third of five grandchildren).
My Grandmother usually prepared this dish with a side of her buttery, steamed cabbage. Manuela’s Chicken 'n' Dumplings is a labor of love to create, but our little branch of the Childress family consider it gold in a bowl. Rest in peace, Manuela, and thank you.
Chicken Essentials
1 Whole Fryer Chicken
2 Stalks Celery, chopped
1 White Onion, chopped
4-5 Carrots
1 T Salt
1 T Black Pepper
Dumpling Essentials
2 C Organic All-Purpose Flour
1 Tsp Baking Powder
1/2 C Crisco All-Vegetable Shortening
Broth from Boiled Chicken
Whole Milk
1 Tsp Sea Salt
Directions
Place the whole fryer chicken in a large stock pot, 3/4 full of water, over medium heat.
Add celery, onion and seasonings; boil for one hour or until a meat thermometer registers an internal temperature of 180 degrees Fahrenheit.
Remove chicken and set on a cutting board to cool; bone the chicken once cooled.
Strain the brother and remove excess fat; return broth to the pot and add shredded chicken back to the pot.
Peel and slice carrots to desired size and add to simmering broth and shredded chicken. I like to slice the in half longways, then into smaller slices down the body.
In a separate bowl, sift flour, salt and baking powder together into a small bowl; add Crisco and cut into the flour mixture with a pastry cutter or your fingers - the consistency should be fine and grainy.
Add milk to dry ingredients, little by little and kneading with your hands, until you form a ball of dough. If dough is too sticky, add flour. If dough won't form into a ball, add milk.
On a floured cutting board, roll-out the dough and cut into two inch strips, then one to two inch dumplings.
Drop dumplings into the boiling broth; dumplings will swell.
Do not stir dumplings, only dunk them with a wooden spoon; stirring causes them to break apart or cook unevenly.
Cover and simmer on medium-low heat for 45 minutes and serve!
When boning the chicken, dark meat is just as essential as white meat in this dish. Consider using the bones from the whole chicken to create a bone broth!
Do you know your chicken? Fun Facts: broiler chicken = 2-1/2 lbs.; fryer chicken = 2-1/2 to 3-1/2 lbs.; roaster chicken = 3-1/2 to 5 lbs.; stewing chicken = 5 to 7 lbs.