Chicken & Dumplings For The Soul

This is one of my mother-in-laws famous recipes. It is famous for a reason. It is SO good. She never actually gave me the recipe, so this is my interpretation. In fact she hasn't made it in a while. The last time I remember her making this is when were on vacation in Santa Fe last Easter. This is also when I observed and took mental notes in order to replicate it.

I got the gist of it, but the measurements were all wrong. The first time, I used chicken breast which was good, but I knew the whole chicken would provide more flavor. The second time I used the whole chicken and it was better, but I added too much water and it was a little too soupy for me. During all this trial and error, the dumplings were being tested as well. I've asked my mother-in-law for the recipe a couple of times, and either she couldn't find it or just forgot about it. The first time I made the dumplings, they were okay I think, but they weren't anything memorable. The second time, I didn't add enough dried basil (according to my husband) and the third time, I added too much shortening as they were almost greasy- way too rich and not fluffy.

This time, I think I've done it. These proportions have proved to be the best combination thus far. In fact, I think I'm done tweaking it, there isn't anything I would change. And the two bowl fulls and a happy tummies are indications of it's goodness. My dog even licked the bowl, but when does she not. You can thank Jenn for this recipe, she asked for it a few weeks ago and it made me get in the kitchen and write the recipe down. Before it was all in my head and pieced together on post-its. Now it's all here-for you. This recipe truly comes from my heart, so I hope you enjoy it!

Nonie's Chicken and Dumplings

Stew:

• 3 Tbsp. butter
• 1 large onion, chopped
• 1 bunch celery, chopped
• 1 whole chicken fryer (about 4 lbs.)
• 3 chicken bouillon cubes
• 6 cups chicken broth or water
• salt and pepper to taste

Dumplings:

• 2 cups flour
• 4 tsps. baking powder
• 1/2 tsp. salt
• 2 Tbsp. dried basil (optional)
• 2 Tbsp. Crisco shortening
• 3/4 -1 cup buttermilk

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

NOTE: You can substitute chicken pieces with the bone in or 4 large chicken breasts instead of the whole chicken. Or you can use leftover turkey (about 4 cups) from Thanksgiving. You can also sub milk for the buttermilk.

My happy little hand model :-)