This recipe is again from my Granny in Alabama. Probably not very original but still great all the same.
Rinse Chicken well
In a large stock pot place chicken breast side down.
Add enough water to cover chicken.
Add in salt and pepper.
Bring to boil
Cover and reduce heat to medium low.
Simmer for about an hour.
When chicken is done remove and place on large cookie sheet.
Allow chicken to cool.
Open all cans of biscuits.
Here you will have two options:
You can pinch the biscuits or roll them out and cut them into strips.
(I prefer pinched, my boyfriend prefers rolled.)
FOR PINCHED (which produces a thicker dumplin like dropped dumplins):
Place flour in a small bowl.
Pinch each biscuit dough into about 5 pieces.
Dropped dough into bowl with flour.
Stir them with your hands LIGHTLY coating them with the flour.
You may have to gently squeeze the dough to make the flour stick.
Remove dough from flour.
FOR ROLLED:
Cover counter with wax paper
Spread flour onto paper
Take each biscuit dough and lay it on top of the flour.
Sprinkle the top with some of the flour and roll flat. (you can use a rolling pin or my granny always used a drinking glass)
Slice each one into about ? inch to ? inch width.
The middle ones may be a bit long and sometimes need to be cut in half.
After you have prepared your dumplings turn heat on low under the chicken broth.
Remove all skin and fat from chicken. (The dogs love the skin and fat as a treat on top of their dinner with about 1/2 cup of juice mixed in.)
Debone the chicken.
Place chicken meat back into the chicken broth.
Turn heat back on to medium. cookinf until broth is hot again.
Drop your dumplins in one at a time being sure not to place them on top of one another imediantly as they will stick together.
Stir occasionally as the pot gets fuller to prevent sticking also.
You will also want to drop the dough in fairly quickly so that all the dumplins cook evenly. (As a child this was one of my favorite parts cause I got to help Granny)
After adding all dumplings and you want more broth add water accordingly.
Simmer over medium low heat about 15 to 20 minutes stirring occasionally until desired thickness of broth and doneness of dumplins is met.
For thicker broth add a dash or two of the flour to the pot while simmering.
VARIATIONS:
Try different seasonings to change the flavor up a bit. I use dash of Tony Chachere's or sometimes some garlic powder.
We also make Squirrel Dumplins and Rabbit Dumplins this way.
I have even made Dumplins with my Granny's Country Biscuits recipe. (Those are the best dumplins)
Enjoy and If you have any variations you try and like leave me a comment.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 285 | ||
Calories from Fat: 156 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 80.7mg | 3 % | |
Potassium 222.7mg | 6 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.5g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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Granny's Country Biscuits
It's a component of this recipe
"If you would rather use homemade biscuits rather than canned here is the recipe for Granny's Country Biscuits" — TiffanyCrabtree
What would you serve with this? Link in another recipe.