I grew up in the country and there is nothing like a homemade meal to make you feel all warm and cozy inside and out. When the cool weather comes knocking, this is one recipe I always break out. Everyone in my home loves it, and it always makes me feel like I am back home with my little sister, setting my Granny Estelle’s chickens loose, and stirring up mischief while she is inside cooking up an amazing meal.
1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour
Yield: Makes 8 to 10 servings.
- Wash the chicken and place into a large pot (you can also use a dutch oven).
- Cover well with plenty of water (you can also use chicken stock or broth for this to add flavor) and add bay leaves.
- Add salt and pepper, and the butter (the more butter, the richer the dish).
- Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.
- Remove the chicken from the broth.
- Discard the bay leaves.
- When the chicken has cooled, remove the meat from the bone and return the de-boned chicken to the broth.
- About 1/2 to 3/4 pot of broth should remain.
- In a large bowl, mix together the salt, oil, water, and eggs.
- Slowly add the flour to the mixture, blending it constantly with a fork.
- Stir only long enough to mix the dough.
- Turn the dough out onto a floured board.
- Pinch the dough in half, and roll out until thin, about 1/4 inch.
- Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.
- Bring the broth and chicken back to a boil, and pepper well to taste (you can also add chicken seasoning or soul seasoning like I do).
- Drop the dumpling strips into the boiling stock one at a time.
- Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be puffy and soft when you bite them). If they are under-cooked you will get a strong flour taste in your mouth.
- Most of the broth will be absorbed. Serve with cornbread and fried okra.
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I grew up in the country. Born and raised in NC. I am a mother to 2 amazing kids, wife to an awesome husband, and all around happy person who loves life!
I am curious about all things pertaining to parenting, and everyday becomes a brand new learning adventure for me and my family.
I love being able to share my experiences, give advice, and help others to be as successful as possible!
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