A Generous Table

Lula McDaniel, (or Grannie Mac, as we called her) my maternal great-grandmother, was known throughout her county for making the best Chicken’n’Dumplings.  Now down in rural Alabama, this was a big deal!  When I was a child, she rarely cooked, (after a lifetime of farming and feeding a large family, she deserved the break!) so I only remember eating her version of this dish once, but it sure made an impression!  When I asked her about how she made it, she told me “Well, hon, I didn’t get to making the dumplin’s, and I’m sorry, but they’re just store bought biscuit dough.  The rest you just throw together!”  Pre-made dough or not, her Chicken and Dumplings were still the best I ever had.  This recipe is as close as I get.  Chicken and Dumplings were a delicious way for Grannie Mac to stretch one chicken to feed her family of 11 down on the old homestead.  Feel free to adapt it to whatever veggies and herbs you have on hand – Southern thrift at its finest…

Chicken and Dumplings

• 1 whole chicken, or 8 individual pieces (bone-in makes for more flavor)
• 2 small onions, chopped (approx. 1 ½ cups)
• ¾ cup chopped celery, optional
• 7 medium carrots, peeled and sliced
• 2 bay leaves
• ¼ cup dried parsley, or ½ cup chopped fresh
• 1 tsp dried thyme, or 1 ½ tsp fresh
• 2 ¼ tsp granulated sea salt, or to taste
• ½ tsp freshly ground pepper, or to taste

In a stockpot, combine all ingredients and barely cover with cold water , about 8-10 cups.  Bring to a boil then lower heat and simmer, covered, for one hour or chicken is fully cooked and falling off the bones (If using boneless pieces cook with some stock added for flavor and cook only half the time).  Remove chicken from pot and place on a plate to cool for a few minutes – until cool enough for you to remove meat from bones.  Discard bones and add meat back to pot.  Mix dumpling dough (you can use your favorite biscuit recipe instead) and drop 3/4in pieces on top of chicken mixture.  You can either let them steam on top for fluffy dumplings or stir them in for chewy dumplings. After all dumplings have been added, cover and allow to cook 15-20 minutes, or until dumplings no longer taste floury and raw.  All ingredients can be altered to whatever you have on hand- it’s real country cooking, have fun!  Serves 6-8, 12 if you double the dumpling recipe.  This freezes well for up to 6 months, tightly sealed.

Dumplings

• 2 cups flour
• ¼ cup shortening or butter
• 1 Tablespoon baking powder
• 7/8 cup milk
• 1 teaspoon salt

Stir dry ingredients together in a medium bowl.  Cut in shortening until there are pieces no larger than a pea.  Add milk, stirring until just blended.  Knead dough together lightly a few times, then form into dumplings.