If the south had served Chicken and Dumplings to the Yankees, we would have won the war.They would not have been able to move for days. Flags would have been raised and cries of "more dumplings" would have been heard around the world.
Alas.
Ah, but we in the south, we understand the miracle that happens when the chicken meets the dumpling. Jody and I have always loved them, the children always picked out the chicken but now as adults, they call for the recipe. I have over the years developed my own recipe and it takes a little time, but it is not complicated.
Chicken and Dumplings
Using one whole Chicken, halved, cut up, or quartered. Skin on.
please wash the chicken.
Bring to a boil 2 quarts of chicken broth and then turn down to a simmer.
Add 2 stalks celery ( cut into large chunks), 2 carrots (large chunks), 1 onion skinned
and quartered. Kosher salt and pepper about 1 tsp. - you'll add to this later. 1 tsp. thyme, 1 tsp. poultry seasoning, 2 bay leaves.
Add your chicken and cover the pot. Simmer for 2 hours.
While this is cooking, color your hair, file your nails, mop the floor or do the laundry, just let the pot cook the chicken gently and don't rush it.
Take the chicken, onion, carrots, celery out of the pot to cool - discard the celery and the onion but if you like carrots, chop them up to put back into the pot later.
Into the stock add 2 cans of cream of chicken soup and 1 can of cream of mushroom soup
(LOW Fat is fine) this adds thickness and more flavor.
When the chicken is cool enough to take the meat off the bones, take it off in large
pieces, don't shread the chicken (nothing is worse than stringy chicken). Put the chicken in the refrigerator to cool, it will not go back into the pot until the last 15 minutes, remember it is already done.
Dumplings (yawn, I hope you aren't going to sleep)
Dumplings are 1 cup plain flour and 1 cup self rising flour and the remainder of the chicken broth you saved. Pour a cup of the broth into the flour and stir, gently, add more broth and stir gently until the flour holds together and is not sticky
add more flour if it is. You should be able to make a ball with it, the less it is handled the better. On a sheet of floured wax paper roll out the ball into a rectangle, not too thin and a little thicker than pie crust. Cut into strips about as long as dinner fork prongs and a little wider.
Fill a skillet 1/2 full of water with a little salt and place on the stove top. Turn to boil then reduce to simmer. Remove the dumplings from the wax paper a few at a time
and lay gently into the simmering water, in about 3 minutes remove them with a slotted spoon into the chicken stock. Repeat this until all the dumplings are in the stock. 15 minutes before you are ready to eat put the chicken in and then add 1/2 carton (small size)or more of heavy cream. (less is not more in this case)
Biscuits or Cornbread? Please.