what you need
enough for 5 with leftovers (because they are even better the second time around)
1 whole chicken
4 chicken breasts
4 celery stalks chopped
5 tablespoons dried parsley
2 cloves of garlic chopped
1/2 onion chopped
4 cups of flour
2 cups of buttermilk
2 teaspoons salt
2 tablespoons baking powder
what to do
bring 5 quarts of water to a boil in a large pot. add whole chicken & breasts. add 3 tablespoons of salt. add chopped onion, garlic, parsley, & celery.
cover pot & let simmer for about 2 hours.
make dough by combining flour, buttermilk, salt & baking powder in a large bowl. mix. if very sticky, add more flour. should form a nice ball. cover bowl & refrigerate.
after 3 hours strain broth to remove vegetables. add 3 quarts of the strained broth to a new pot (you can freeze the remaining broth & use in recipes calling for chicken broth). de-bone chicken & add chicken to broth (cut breasts into bite size pieces & add to broth as well).
add teaspoon of salt & turn on medium heat.
remove dough from fridge. roll dough on floured surface to desired thickness. I like a dumpling about 1/4 of an inch thick. cut into 1 inch squares. add dumplings to simmering broth.
add 1 teaspoon of cornstarch, stir & let cook for 30 minutes. stir occasionally very gently to make sure dumplings don't stick to the bottom of pot. after 30 minutes salt & pepper to taste.
serve with a glass of sweet tea & enjoy!
boil 3 cups of water. add 8 black tea bags. add 1 cup of sugar & 1/2 teaspoon of cornstarch. stir. allow to steep for 15 minutes. add 8 cups of cold water. pour over ice & serve.
Chicken & dumplings are an absolute must during cold, rainy weather like it is here in Cape Town. I decided to share this traditional southern comfort food that my mama makes with my friends from South Africa, Germany & Canada as we all prepare for our exams. Enjoy with a nice glass of sweet tea, a cozy sweater & your dearest friends.
A working girl in love with good food, drink & good conversation.