Southern Chicken & Dumplings

Mr. S had a regression moment the other day. If I didn't know better I'd think he was 5 years old again and back in his parents' house in Jersey. 

He looks at me with super huge eyes and says "I want chicken and dumplings. We need to call my mom."

So, being the fantastic wife I am, I procrastinated for several days. 

He didn't forget. 

"i want CHICKENANDDUMPLINGS!!! we need to CALL MY MOOOOOOOOM."

At which point, we both sat down at the kitchen table and rung up New Jersey. Thankfully, Mom was home. And she willing divulged to me the secret Mom S. addition. Ready?? 

Add dried parsley in the biscuit mix. Otherwise, it's the recipe off the back of the Bisquick box.

I think Mr. S's jaw hit the floor. He assumed that his mom's recipe came from some sacred place, probably close to the same kitchen that Julia Child created her recipes in. 

So when I suggested that we opt for the Southern-style flat dumplings, he was totally ok with it. As long as they had parsley. 

Mind you, he has since re-negged on his decision. There will probably be a fluffy-dumpling version made soon. 

Just so you know. 

We're going to start by boiling a chicken and reserving the broth. Just like we did for soup. See? Told you that was a basic skill. In a large pot, place the chicken, celery, onion, bay leaves, and peppercorns. Add water until it just covers the chicken. 

Boil for an hour, until chicken is cooked. Remove chicken from the broth and set aside to cool. Fish all the veggies and spices out of the broth and strain the broth through a fine mesh sieve or a coffee filter. Put the broth back in the pot. 

While the chicken is cooling, start on the dumplings. In a large bowl, combine the cake flour, baking soda, and salt.

Add in the shortening. Yes, I said shortening. Get over it. Using your fingers, work the shortening into the flour. When worked in, the flour will form little pea-sized lumps.

 Don't forget to add the parsley!

Add the milk in a 1/4 c. at a time, mixing quickly to incorporate. 

Once the dough forms into a shaggy ball, roll it out to a 1/4" thick sheet. And I mean 1/4". You want them THIN!!

Slice into 1" wide ribbons. Slice those ribbons into 3" long pieces. 

Move the dumplings onto wax paper and allow to rest and harden for 30 minutes. 

Using your fingers and a knife, pick the meat off the chicken. Chop the meat in to large chunks. 

Once the 30 minutes for the dumplings is up, bring the broth to a boil. Add in the carrots. One by one, drop the dumplings into the boiling broth. 

Stir gently, place the lid on at a tilt, and let cook for 6 minutes. Be careful not to let it boil over!

Stir again, turn to medium low heat, and add the chicken. Let cook for 15 minutes. 

Add the peas and cook for another 5 minutes to thicken up. 

Add salt and pepper to taste.

Southern Chicken & Dumplings
Makes one large pot
Adapted from Back To The Cutting Board

1 whole chicken
1/2 bunch of celery, roughly chopped
1 onion, quartered
3 bay leaves
10 black peppercorns
3 cups cake flour (or cake flour substitute)
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp dried parsley
4 1/2 tbsp. shortening
1 cup milk
1 c. chopped carrots
1 c. peas

In a large pot, place the chicken, celery, onion, bay leaves, and peppercorns. Add water until it just covers the chicken. Boil for an hour, until chicken is cooked. Remove chicken from the broth and set aside to cool. Fish all the veggies and spices out of the broth and strain the broth through a fine mesh sieve or a coffee filter. Put the broth back in the pot. 

While the chicken is cooling, start on the dumplings. In a large bowl, combine the flour, baking soda, dried parsley, and salt. Add in the shortening. Using your fingers, work the shortening into the flour. When worked in, the flour will form little pea-sized lumps. Add the milk in a 1/4 c. at a time, mixing quickly to incorporate. Once the dough forms into a shaggy ball, roll it out to a 1/4" thick sheet. Slice into 1" wide ribbons. Slice those ribbons into 3" long pieces. Move the dumplings onto wax paper and allow to rest and harden for 30 minutes. 

Using your fingers and a knife, pick the meat off the chicken. Chop the meat in to large chunks. 

Once the 30 minutes for the dumplings is up, bring the broth to a boil. Add in the carrots. One by one, drop the dumplings into the boiling broth. Stir gently, place the lid on at a tilt, and let cook for 6 minutes. Be careful not to let it boil over!

Stir again, turn to medium low heat, and add the chicken. Let cook for 15 minutes. Add the peas and cook for another 5 minutes to thicken up. Add salt and pepper to taste.

Serve!