Nanas Southern Chicken Dumplings Food

SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
• Remove chicken from water.
• Remove bone and skin.
• Set chicken aside (while chicken is cooking, prepare dumplings.).
• Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
• Add egg and 1/2 cup milk; mix to form dough.
• Roll dough to 1/4-inch thickness on floured surface.
• Cut into four-inch strips with sharp knife.
• Drop dumplings into simmering chicken broth.
• Cover and simmer until dumplings are done.
• Add chicken to dumplings and 1 cup milk.
• Cook slowly for 10 minutes.

NANA'S SOUTHERN CHICKEN & DUMPLINGS

Steps:

• Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
• While the chicken is boiling, lay out a large area of wax paper.
• Sift 3 cups of self-rising flour into a mixing bowl.
• Slowly pour 1 - 1/2 cups ice water into flour - roll into a dough ball. (If you have excess flour, use to coat wax paper.).
• Using a rolling pin, roll out dough to desired consistency. (I prefer thin dumplings, but you may create your dumplings in any consistency you like.).
• Cut rolled out dough with a knife or pizza cutter into small or medium squares.
• Check on your boiling chicken. Once the chicken breast separates, take the meat off the bone.
• Make sure broth is boiling and slowly place dumplings in with the chicken and broth. (Do not drop all dumplings in at once or they will stick together.).
• Season dumplings with salt and pepper to your liking. (I do not use salt since chicken broth is high in sodium, but lots of pepper really makes the dumplings taste good!).
• While the dumplings are finishing, prepare long-grain white rice using low-sodium chicken broth instead of water.

NANA'S CHICKEN AND DUMPLINGS

Steps:

• Place chicken pieces in a large nonstick* pot and cover with 2 qts of water.
• Add bay, seasoning salt, boullion, pepper and poultry seasoning.
• Bring to a boil then reduce heat and continue boiling, skimming off the chicken fat as it rises to the surface.
• When chicken is fork tender, remove all pieces from the stock to cool.
• Bring the stock to a rolling boil.
• While chicken is cooling, flour a surface for rolling out biscuits.
• Roll each biscuit out until it doubles in size.
• Cut each biscuit into 4 strips with a sharp knife.
• Drop one at a time into the boiling stock.
• Repeat until all biscuits are added, stirring after each biscuit is added.
• Remove and discard all skin and bones from cooled chicken and tear meat into bite sized pieces.
• Return deboned chicken to the pot with the dumplings and lower heat.
• Simmer for 10 more minutes, stirring frequently.
• *Monitor heat and stirring closely as the stew can burn on the bottom. A nonstick pot works very well but a regular pot requires closer supervision.