Chicken and Dumplings

I’m about to celebrate my 52nd birthday, having been born in the south and raised by a southern bell I must post my favorite childhood dish. This recipe brings back the best of memories and is in my opinion the cure-all to any ailment!

Chicken and Dumplings


  • 1 Whole Chicken, 4-5lb average
  • 2 cups of Flour
  • 4 teaspoons Chicken base or granules, for broth
  • ½ teaspoon Black Pepper or to taste
  • Salt, to taste, if needed
  • Water


  1. Remove neck, gizzards and any other parts that might be inside the bird.
  2. Rinse the bird, inside and outside, under cool running water.
  3. Cut the chicken into pieces
  4. Place cut chicken in a large stock pot, cover with about 6 inches of water.
  5. Place on Medium-High heat and let come to a boil.
  6. Boil chicken about 45-55 minutes or until done.
  7. Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
  8. Turn the heat off under the pot while the chicken is cooling.
  9. Allow chicken to cool enough to handle and remove chicken from bones.
  10. Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
  11. Remove ¾ cup of broth from the pot and set aside. You’ll need it to make the dough.
  12. Place the bones back in the pot and add water to cover about 2 inches.
  13. Let simmer on Medium-Low heat while you make the pastry dough.
  14. In a medium bowl, add flour and one teaspoon of salt. Sift together.
  15. Make a well in the middle of the flour and add the ¾ cup of the chicken broth.

View full recipe at Taste of Southern: Click Here

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