How To Make Homemade Southern Chicken and Dumplings
Prepare a hearty dish with this delicious Southern chicken cooked with carrots, celery, and onions, plus homemade dumplings.
Serves:
Ingredients
- 1tbspextra-virgin olive oil,or as needed
- 2medium carrots,chopped
- 2celery stalks,chopped
- 1large onion,chopped
- 1tbspparsley,dried
- salt and ground black pepper,to taste
- 3lbsfryer chicken,(1 whole), giblets removed
- water,as needed
- 2cupsself-rising flour
- ½cupvegetable shortening
- 1tspsalt
- 8cupsbuttermilk
Instructions
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Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook for about 5 minutes vegetables until they sweat.
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Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook for about 1 hour until no longer pink in the center and juices run clear.
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Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until the flour comes together in a large ball.
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Knead dough slightly; do not overdo it or dumplings will not be fluffy. Roll dough out and cut into dumpling strips.
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Pull cooked chicken out of the pot and let cool until for about 15 minutes safe to handle. Reserve stock.
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Shred chicken meat. Pull all veggie chunks out of stock. Add shredded chicken back to the pot with stock and bring to a boil.
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Add dumplings slowly, 1 at a time, stirring constantly to keep from sticking. Cook for 5 to 10 minutes until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey.
Nutrition
- Calories: 481.23kcal
- Fat: 28.47g
- Saturated Fat: 8.13g
- Trans Fat: 1.23g
- Monounsaturated Fat: 11.86g
- Polyunsaturated Fat: 6.35g
- Carbohydrates: 26.29g
- Fiber: 1.43g
- Sugar: 8.98g
- Protein: 28.95g
- Cholesterol: 91.58mg
- Sodium: 785.76mg
- Calcium: 286.35mg
- Potassium: 570.15mg
- Iron: 2.28mg
- Vitamin A: 157.32µg
- Vitamin C: 5.60mg
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