Ray’s Chicken-N- Dumplings

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1- 3 pound frying chicken
2 quarts water
1 onion, quartered
1 carrot, quartered
1 celery stalk, quartered
1 bay leaf
10 peppercorns
2 teaspoons salt
1 sprig thyme

For the Dumplings:
3 cups all purpose flour
½ teaspoon salt
5 tablespoons shortening
¼ cup chicken stock
⅔ cup milk
1 tablespoon fresh thyme, chopped

Salt and pepper to taste

Recipe Description:

From Nathalie Dupree’s Southern Memories


1. Place chicken, vegetables and seasoning in a stock pot and bring to a boil. Lower to a simmer and cook for 1-1 ½ hours. Skimming as you go.
2. Remove chicken and cool. Pull meat from bones and set aside. Return bones and skin to pot and simmer one hour longer. Strain stock and discard the solids. Skim as much fat off the stock as possible.
3. To make Dumplings, combine dry ingredients and cut in shortening. Stir in stock, milk and thyme until you have a stiff dough. Turn onto a lightly floured surface and knead 4-5 times. Pat into a circle and chill 1 hour or until ready.
4. Bring stock to a simmer and roll dough out until ¼ inch thick. Cut dough in to 4 x1 inch pieces and drop them in one at a time. Stirring often so they don’t stick together. Cook for 10-12 minutes. Add reserved chicken to reheat and season with salt and lots of black pepper.

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