My great grandmother made the best chicken and dumplings. I couldn't wait to go visit her for chicken and dumplings and butter beans. And also because she had the coolest front porch, with a giant set of steps. She made everything from scratch and it was always so perfect. I'm still not sure quite how she made them but these are pretty good too. Every time I make them I think of her.
To cook chicken and make the broth:
- 1 whole chicken, cut into individual pieces and washed
- 1/2 cup of onion (chopped)
- 1/2 of a bell pepper (chopped)
- 1 small handful of fresh parsley (chopped)
- 1 or 2 cloves of garlic (minced)
- Enough water to cover your chicken (about 2 quarts)
- 2 teaspoons of Cajun seasoning (like Slap Ya Mama)
For finishing the broth
- 1/4 cup of cooking oil
- 1/4 cup of flour
- 1/2 cup of onion (chopped)
- 1/2 cup of bell pepper (chopped)
- A few tablespoons of fresh parsley (chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons butter
- 1/4 cup of water mixed with 1 tablespoon of cornstarch or flour
- 1 to 2 tablespoons of Cajun seasoning (like Slap Ya Mama)
For the dumplings:
- 1 cup all purpose flour
- 1 teaspoon salt
- 3 tablespoons of frozen butter
- 6 tablespoons of ice cold water
Put your chicken in a large dutch oven.
Cover it with 2 quarts of water.
Add the veggies and Cajun seasoning for the broth.
Bring to a boil and cook the chicken for about an hour.
Once it's cooked, take your chicken out, and place it in a bowl to cool.
Strain your broth to remove leftover veggies or any other pieces of bone.
Make a blonde roux with 1/4 cup of vegetable oil and 1/4 cup of flour. Directions here, follow until you reach the blonde roux stage.
Add the onion, bell pepper, garlic and parsley for the finishing stage, and cook in the roux until the veggies start to turn translucent.
Return your broth to your pot and simmer for 30 minutes.
While your stock is simmering, make the dumplings.
In a food processor, add your flour and salt and pulse a few times.
Add your cubed butter and pulse until it resembles cornmeal.
Add 6 tablespoons of water and pulse until the dough forms a ball. Add flour, a tablespoon at a time if it's too sticky.
Knead the dough 2 or 3 times and let it rest for 10 minutes.
Flour a work surface, and roll dough out to about 1/4 inch thick.
Cut the dough into small strips.
Once your chicken is cool, remove skin, Debone and then break your chicken into small pieces.
Add your chicken back to the pot along with 1 to 2 tablespoons of Cajun seasoning and simmer for about 5 minutes
Mix 1/4 cup of water with 1 tablespoon of flour or cornstarch. Stir really well, making sure there are no lumps, then add it to your pot to thicken it up. Bring it back to a boil for 5 minutes.
Drop your dumplings in, a few at a time, until they have all have been added to pot, add 2 tablespoons of butter, and continue cooking covered for about 10 minutes to cook the dumplings.
Add more seasoning if needed.
And that's all there is to it.