Manuela's Chicken 'N' Dumplings
There's a lot of heart and history behind this recipe. Manuela, a caregiver to my great-grandmother, aka 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 to be liquid gold in a bowl. Rest in peace, Manuela, and thank you.
Chicken Elements
1 whole fryer chicken
2 celery stalks, chopped
1 yellow onion, chopped
6 carrots
1 tb Salt
1 tb black pepper
fresh chives, very finely chopped
Dumpling Elements
2 C all-purpose flour
1 tsp baking powder
1 tsp sea salt
1/2 C all-vegetable shortening
broth from the boiled chicken
3/4 c whole milk
Directions
PLACE THE WHOLE FRYER CHICKEN INTO A LARGE STOCK POT OVER MEDIUM-HIGH HEAT, AND FILL IT WITH WATER TO 3/4 FULL.
ADD THE CELERY, ONIONS, SEA SALT, AND PEPPER TO THE POT; BRING IT TO A BOIL.
BOIL THE CHICKEN FOR ONE HOUR OR UNTIL A MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF 180-DEGREES FAHRENHEIT.
REMOVE THE CHICKEN FROM THE POT, AND PLACE IT ON A CUTTING BOARD TO COOL SLIGHTLY.
STRAIN THE BROTH USING A FINE MESH STRAINER TO REMOVE EXCESS FAT; RETURN BROTH TO THE POT.
ONCE THE CHICKEN IS COOLED ENOUGH TO BE HANDLED, BONE THE CHICKEN AND RETURN THE MEAT BACK TO THE POT.
ADD THE CARROTS TO THE POT, OVER MEDIUM-HIGH HEAT, AND BRING BACK TO A BOIL.
IN A MEDIUM MIXING BOWL WITH A SIFTER IN THE CENTER OF THE BOWL, ADD THE FLOUR, BAKING POWDER, AND SEA SALT; SIFT INTO THE BOWL.
ADD THE VEGETABLE SHORTENING TO THE BOWL AND CUT INTO THE DRY INGREDIENTS USING A PASTRY CUTTER; MIXTURE SHOULD FINE AND GRAINY.
ADD THE MILK, IN SMALL QUANTITIES, TO THE FLOUR MIXTURE. KNEAD WITH YOUR HANDS TO FORM THE DOUGH. IF THE DOUGH IS TOO DRY, ADD MORE MILK. IF THE DOUGH IS TOO STICKY, ADD A TEASPOON OF FLOUR. YOU WANT A ROLLABLE BALL OF DOUGH.
ON A FLOURED SURFACE, ROLL OUT THE DOUGH AND CUT IT INTO 2” STRIPS.
CUT THE STRIP INTO DIAGONALLY OR HORIZONTALLY TO CREATE 2” DUMPLINGS; YOU CAN CREATE DIAMOND-SHAPED OR SQUARE-SHAPED DUMPLINGS.
ONCE THE BROTH AS STARTED TO BOIL, DROP THE DUMPLINGS ONE AT A TIME. THE DUMPLINGS WILL SWELL AND SEEM TO CROWD THE SURFACE OF THE SOUP. DUNK THE DUMPLINGS BY PRESSING THEM DOWN INTO THE BROTH; DO NOT STIR OR THEY’LL BREAK AND COOK UNEVENLY.
REDUCE THE HEAT TO MEDIUM-LOW, COVER, AND SIMMER FOR 30-45 MINUTES; CHECK EVERY 10 MINUTES.
GARNISH WITH FRESH CHIVES AND SERVE HOT.
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.