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Old-Fashioned Chicken and Dumplings

Contributed By: Leah, FL | See all of Leah's recipes
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Rating: 5   Reviews: 4 See Reviews
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Old Fashioned Chicken and Dumplings was considered a gourmet dish,reserved for when my grandma came to dinner. Mom got out her best linens and china and would walk out with a beautiful tureen of love for us.
1 Whole Chicken  approx. 3 to 4 lbs
Chicken Stock/ approx. 2 to 2 1/2 quarts
1 large onion-chopped
2 stalks celery-sliced
5 carrots cut into rounds/coins
2 cups self rising flour
1/4 Crisco
1/2 cup chilled butter cut into cubes
1 Cup Buttermilk
Old-Fashioned Chicken and Dumplings Recipe at
Place chicken and stock in stockpot bring to boil then turn down to medium until done. Approx. 1hr.

Remove Chicken and let cool/ skin and debone/set aside

Add to broth chopped onion/celery and carrots, simmer until almost tender


In mixing bowl combine the flour and 1/2 tsp salt, cut in butter and Crisco until small peas shapes form

Form a well in flour add buttermilk to incorporate to sticky consistency (not too wet) Turn out on flour surface

Roll flour to 1/8-1/4 inch

Cut into 2 inch strips

Turn stock up to medium high heat to gentle boil

Drop dumplings several at a time to prevent sticking

When enough of the dumplings are in stock, (don't add so many that you have no stock for chicken) add your chicken

Add salt and pepper to taste

Cover and let sit for 20 minutes before serving.

Date Added: 04/23/2010
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Susan Reviewed: 02/07/2013
Just like Nanny's!
This looks just like the recipe I have from my grandmother. Unfortuantely, she left out the same thing this one does... May sound stupid on my part, BUT... you "bring the stock to a boil and add the dumplings then cover for 20 minutes." Do you leave it on the heat boiling for 20 minutes? Or do you take it off the heat and just let it cook/steam for 20 minutes? I am guessing you remove it from the heat, but it doesn't say that... Thanks!
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