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Chicken and Dumplings | Classic Southern Recipe | Faye Faye Thompson



One of the secrets to my recipe for Chicken and Dumplings is using boiling hot broth in the mixture. Most recipes recommend you let the broth cool before pouring it into the mixture. I’ve tried it both ways, and using boiling hot broth makes a difference.

My husband was a farmer. In 1974 marketing quotas were lifted and we began raising rice. Rice became a staple crop in America, and Arkansas became one of the largest exporters of rice in the world. We became members of Riceland Foods, a cooperative owned by farmers.

Chicken and Dumplings
by Faye Thompson

Ingredients
5 lb chicken (I use legs & thighs)
5 q of chicken broth
6 c W & R Self-Rising Flour
3 c hot chicken broth
1/2 c water
1/2 c Crisco shortening
3 Tbsp salt
2 Tbsp black pepper

Directions
Put chicken in a large pot. Cover with cold water enough to make 5 quarts of broth. Coldwater will not make the broth cloudy. Cooking the chicken too long will make it stringy. Cook about 1 1/2 to 2 hours on medium heat. Cook until tender and comes off the bone easily. Take chicken out to cool, and strain the broth. Take chicken off the bone and throw away skin and bones. Lay chicken on cutting board and cut into pieces of 2 to an inch in length. Be sure to leave all the fat in the broth. It needs to be a rich broth. Be sure the broth is boiling. This is what makes the dumplings have the right texture. The hot broth will melt the shortening in the flour. Salt and pepper the hot broth. Mix the dough well. Roll out on a floured board. Be sure not to mix too much flour. Cut the dumplings about 1/4 inch thick. Take a pizza cutter and cut strips about 1 1/2 to 2 inches wide. Drop-in boiling broth. By the time you have dropped all the dough in the broth, they are done. Take a large spoon and stir a little after every few dumplings. Do not stir very much because it will mash the dough and you want the dumplings to stay intact. If you have dumplings carried over to the next day you will need to add extra broth. You can store it in the freezer for about 3 months. This is good for soups, stews, and casseroles. I store mine in plastic containers. Leave about 1-inch space at the top so the liquid can expand as it freezes.

Rice Pudding Recipe
3 c cooked long-grain rice
1 (14 oz) can Eagle brand milk
1 c sweet milk
1 tsp salt
1 tsp nutmeg
2 eggs
1 c sugar
1 tsp vanilla extract

Mix above ingredients pours in an 8 x 11-inch buttered casserole dish. Bake in the oven at 350 degrees uncovered for 50 minutes or until thick and light brown around edges.

Chapters
0:00 Intro
0:12 Welcome message
0:36 Ingredients and Directions for making Rice Pudding
2:19 Ingredients and Directions for making Chicken & Dumplings
10:40 Presentation
11:16 Photos
11:40 Outro

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What do you think?

6 Comments

  1. This video brings back memories of my great grandmother teaching me to make chicken and dumplings. She was about 94 years old when she taught me. Chicken and dumplings is one of my families favorite meals.

  2. I’ve really enjoyed watching your videos, Mrs. Thompson! What a wonderful way to share your secrets with us all! Family recipes are treasures, so thank you for sharing yours.

  3. Your best recipe!! (According to her granddaughter, who has tested all her best recipes hundreds of times.)

  4. This makes me proud to be a Martin. I remember watching Grandma Martin make homemade Chicken and Dumplings like this.

  5. Great job, Aunt Faye. That looks yummy. Kenn E. is doing a great job too !! He is the computer expert in the family. Hi Kenn E. !