Whistlestop Cafe Chicken And Dumplings Recipes

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WHISTLESTOP CAFE CHICKEN AND DUMPLINGS



Whistlestop Cafe Chicken and Dumplings image

I found this recipe in Fannie Flagg's Fried Green Tomatoes at the Whistlestop Cafe Cookbook. I've made it many times and it is delicious. The original recipe called for 1 Tbsp. salt but the last time I made it that was too much so I changed it to 2 tsp..........you may want to adjust the amount lower and taste it before adding more.

Provided by linguinelisa

Categories     Whole Chicken

Time 1h34m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs chicken, cut up, skin removed
6 cups water
2 teaspoons salt
1 teaspoon pepper
1 cup milk
2 tablespoons butter
1/3 cup shortening
2 cups sifted self-rising flour
1/2 cup water

Steps:

  • Place the chicken in a large, 2 1/2 quart saucepan. Add 6 cups water, salt and pepper and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, or until very tener. Remove from broth and let cool. Reserve the broth.
  • When chicken has cooled off, remove the meat from the bones and dice.
  • Next, add milk and margarine to the broth. Bring to a simmer.
  • TO MAKE THE DUMPLINGS: Cut the shortening into the flour, using a pastry blender, until mixture resembles coarse meal. Add 1/2 cup water and stir with a fork, just until dough leaves side of bowl. For rolled dumplings roll out dough to 1/8-inch thickness on a lightly floured surface. Cut into 4 x 1/2-inch strips or 2-inch squares. For dropped dumplings, pat dough to 1/2-inch thickness on a lightly floured surface. Pinch off dough to 1 1/2-inch pieces.
  • Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat and boil gently for 15 minutes, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through.

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