True Southern comfort food!
There's nothing like a pot of chicken and dumplings on a cold, wet day. It's comfort food that warms you from the inside out. Forget carbs, forget your worries, just partake of the goodness.
Mama was just crazy about chicken and dumplings. She even bought them in a can when she had a craving, but was too tired to cook from scratch! This recipe is my Aunt Bessie Holdaway's and is the real thing.
We used to drive over to Gulfport, Mississippi after church on Sundays to Aunt Bessie's house. She'd either have a mess of fried chicken, biscuits, and potato salad ready or a big pot of chicken and dumplings.
1 fryer chicken (cut-up)
1 tbsp salt
1/4 teaspoon pepper
2 cups self-rising flour
Yield: 6 to 8 servings
Tips: I'm thinking you could debone a large rotisserie chicken from the grocery, use store-bought chicken broth, and make it very quickly. I'll bet if they had sold rotisserie chicken when I was growing up, that Mama wouldn't have had to resort to canned chicken and dumplings in a pinch.
- Bring chicken to boil in about 6 cups of water. Cover and simmer about 2 hours.
- Remove chicken from broth; cool.
- Debone chicken when cool to touch. Don't pour out the broth - you need it!
- Return chicken to broth and bring to a boil. If necessary add more water to bring liquid level back up to 6 cups.
- Add 1/2 cup ice water to flour to make a soft dough; stir well. Turn dough out on a lightly floured surface; knead gently for 30 seconds.
- Roll dough out to 1/8" thickness and cut into 1/2" by 1/4" strips. Drop strips into boiling broth. Cover, reduce heat, and simmer for 20-30 minutes.