Another Comfort Food Recipe from Our Family Cookbook
Excerpt from Confessions of An Oenophile
available via mail order
Grandma’s Chicken and Dumplings
Oh, this is a meal that I remember well. It was as delicious as Grandma Gin’s boiled pork ribs with sauerkraut. She’d use a big stainless steel pot that must have been belonged to my Great Grandmother “Memaw” Hull.
I am so pleased this dish was retained and preserved by Mom inside her recipe box. Here is how to duplicate what my Grandma used to cook for us:
1. Boil two chicken fryers in enough hot water that covers both and place a lid on it.
2. Add celery, carrots, onion, salt and pepper.
3. Bring it to a boil and then reduce the heat to simmer for 45 minutes to an hour.
4. Skim off the residue that rises to the surface.
5. Drop in the dumplings mix in rounded tablespoons over the surface when the chicken is tender and cook for 15 minutes. Take care to leave room for the dumplings to puff up.
For the dumplings, begin by sifting the dry ingredients:
• 2 cups of all-purpose flour
• 3 teaspoons of baking powder
• 1 teaspoon of salt
Beat two eggs and 2/3 cup milk with the dry goodies. Like previously mentioned, carefully lay scoops of dough around the top of the simmering pot of chicken water.
This is so good! I do not remember us having any leftovers. I do recall that it was a challenge picking the bones out of the chicken. That usually helped me from eating too fast.
If you do not clean your plate, you will not get any dessert. ~ Grandma Virginia Hull Bruggner (and probably your grandmother, too)