This is one of my favorite recipes for this time of the year. Cold weather and Home-made Chicken & Dumplings just go together......this is the only time of the year I make these. I have been asked for "my" recipe, I don't have one, so I had to put a recipe together. I normally just make them from scratch and guess at my ingredients. I usually make a large batch of these when I make them, but this recipe is for a small batch...........
So here it is.........
Chicken & Dumplings
1 large skinned boneless chicken breast
2 teaspoon salt (I use sea salt), set aside 1 teaspoon for later
2 teaspoon black pepper, set aside 1 teaspoon for later
1 can chicken broth
2 Tablespoons of butter (optional)
2 1/2 cups of Martha White (my favorite brand) Self Rising Flour
1 1/4 cup of low-fat cultured buttermilk
wax paper..for easy clean up
Boil the large chicken breast in a 4 quart pan filled 3/4 full of water with 1 teaspoon of salt and 1 teaspoon of black pepper on medium heat until done and fork tender.
When the chicken is almost done you can start preparing the dumplings. When the chicken breast is done remove it from the pan of liquid and set aside to cool. Add the can of chicken broth, 2 Tablespoons of butter and enough water to bring the pan of liquid back to 3/4 full again, you will need the liquid for the dumplings.
To prepare the dumplings:
Tape down, on corners, a piece of wax paper on top of your work counter, this is where you will roll out your dumplings and it also makes clean up quick and easy.
In a medium mixing bowl add 2 1/2 cups of Martha White Self Rising Flour and the 1 1/4 cup of low-fat buttermilk. Mix together until all flour has been mixed in and not lumpy, dough will be a little gooey.
I love to cook with Buttermilk.....do not like to drink it.
Keep extra flour on the side for coating and working into your dough as you work on each batch of dumplings.
Sprinkle some flour, about 1/4 cup onto the wax paper. This is where you will be kneading your dough and rolling out your dumplings.
I usually spoon out a couple of big spoon fulls onto the wax paper that is coated with flour. I work in the flour, adding more flour as needed until I get the dough stiff enough, not gooey anymore. Roll dough out to about 1/8" thick with a rolling pin, if you do not have a rolling pin use a large glass, you don't want the dumplings to be thick because you are using self-rising flour and they will thicken as they cook.
Dough rolled out to about 1/8" thick.
Take a regular butter knife to cut dough in strips and then cut the strips in smaller pieces.
Make sure your water/broth is hot at a slow boil and start dropping in the dumplings, after you get quite a few pieces in you will need to carefully stir them with a rubber, not metal, spoon. You will need to gently stir after dropping in several dumplings as you continue.
After all dumplings are in and starting to cook, add your chicken. Chicken should be real tender and will pull apart easily, just pull apart and stir the chicken into the dumplings.
Cook on medium low to medium heat, gently stirring occasionally, they will stick if not careful, until they thicken....... about 15-20 minutes, add salt and pepper....I usually add a lot of pepper..... to taste. Reduce heat and simmer on low for about another 15 minutes, and don't forget to stir them so they won't stick.
See what I mean............the wax paper makes it so much easier to clean up.
Serve hot and enjoy!
Now you have it, my version of Home-made Chicken & Dumplings........Good Luck and "Happy Eating".
If you have any questions about this recipe.....please email me.