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Chicken & Dumplings

W

W. Hilditch

Active member
Once upon a time you could buy a whole chicken that was 2 1/2 to 3 lbs. Not now in N. Georgia. They are 5 to 6+ lbs. A whole chicken can no longer be fried at one time in my #7 BSR skillet that had fried hundreds of whole chickens between the 30's and 80's. And hens have disappeared from the grocery store!

So here is what to do for your older chicken recipes. Go to YouTube and watch a couple of videos about butterflying a chicken. Cut a 5 1/2 lb. chicken in half and you get a 2 1/2 lb. fryer and a 3 lb. hen with the back bone attached.

Now you too can find out that Southern cooking does not have to be like that tasteless stuff most Southern restaurants serve. This is a wonderful Dutch oven treat that will fit with a 3 lb. chicken!



Hilditch
 
So these are more of a pasta dumpling? Interesting, never had them before.


I make a rising dumpling using baking powder for soups and stews. Looks like this

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I was with you Rob until I moved to GA and became a Damn Yankee. These are so good being made with the chicken broth I couldn't bring myself to Yankeeize the recipe. I still revert to the spoon dumplings for other stew recipes but the pasta type dumplings rule in the South.

Give 'em a try. Have to go make some now.

Hilditch
 
I do more of a pasta noodle with flour and egg, roll them out and cut with a pizza cutter.

I'll have to give this a try I like a little change now and then. I just may find something I like better.
 
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