“Chicken and Dumplings has long been a favorite at southern Sunday suppers. Even though Miz Amy’s recipe is easy to make, getting the chicken could be an adventure. At least it was in her time, like 60 or 70 years ago, and in the her Louisiana rural environment.
‘Back then you didn’t go to the store and buy chicken like you do today, not when you had your own chickens. When you wanted eggs you went to the hen house, disturbed the occupants and gathered them. And when you wanted chicken for dinner the fate of one such bird hinged on what recipe you were making, what entree was making your taste buds water. If you were serving southern fried chicken, watch out plump young fryer! If you were making chicken and dumplings, that old hen that tried to peck you and wasn’t layin’ (ad best hide! Or, as sometimes happened it was the old rooster that had lost a step that ended up in the pot!
‘Even though it’s fun to go wandering down memory lane guess we’d best get to what you came for: a palate-pleasing, mouth-watering, easy-to-make recipe for Chicken and Dumplings. Bon Appetit!’ Caj.
- 1 fryer hen or parts
- 1 onion chopped
- 3 quarts Water
- 1/2 cup oleo
- 1 cup milk
- 2 cups self-rising flour
- 1 egg
- 2/3 cup buttermilk
- MIX chicken, onion, water, salt and pepper. COOK 'til done.
- CUT chicken in bite-size pieces. (Applies if you cooked it whole, however, in the event you did not but used pieces, don't worry about this step.)
- RETURN chicken to broth, ADD oleo, BRING to boil.
- MIX flour, egg, buttermilk; STIR. TURN dough out and KNEAD lightly 5 or 6 times. ROLL thin, CUT in strips, DROP into boiling broth.
- COVER. COOK 8 to 10 minutes.
Cajun Clark's monster 659-page eCookbook is no longer available.
But you can grab a copy of Cajun Clark's Selected Freebies HERE!