This is my Canadian husbands FAVORITE…. hahaaa, my Mississippi Grandmother would have LOVED him… I miss her so much. So I’m going to keep her memory around by sharing the recipe. Keep in mind this was passed down and really none of us use exact measurements,so taste as you go… then it will be just how YOU like it !
You need to start with a whole chicken (take the extras out of the cavity of the chicken,
(if I don;t say that… someone will forget, lol) btw, I use a free range, no steroid, hormone
chicken… try and do this, so much better for you 
In a pot with water almost covering
Celery/onions/salt pepper/ carrots & parsley if you want… (You are flavoring your stock, so layer away!)
Boil.
When done, pull the chicken out to cool before pulling- scoop all the veggies out and – THERE is your stock. You can toss the veggies or blend them in, either way.
(I even add an extra organic stock from the store -to make a larger batch)
Dumplings:
4 cps flour (I use organic wht)
1/2 cp butter/crisco (or 1/2 n’ 1/2) (the butter probably better for you, lol)
salt
1 egg (straight from my sister’s house, but free range organic are in store)
1/4 -1/2 cp cold milk (get the good kind, if you can… get organic milk… ask me why, if your curious, BIG difference)
(this is NOT a sticky dough, this should be almost crumbly (get your hands in there and mix!)…
as you roll out it will bind better)
Roll out to thickness you like… take a knife and just cut, making a grid if some on edges are not square, who cares, lol
(Drop in slow boiling stock)
Take about 2 cups of cold milk (I use 1%-2%… and you never know) add about a 1/4 cp corn starch and mix well… then add to the cooked dumplings and stock.
Add pulled, deboned chicken
salt and pepper to taste and let them simmer down to thicken.
Cracker barrel who??? Hahaaaa
This is from my Great grand mother Sicily Burell Caldwell (mississippi)… on to my Grandmother, Eva… on to my Mom Gwen and me, now you Enjoy
I just love all your recipes. Of corse I watch you and Jack and then I watch the progam 730 Keep up the great work. Hope to get get a lot more of your ideas. Thank you Cathy
Thank you sooooo much Cathy. TRULY appeciate it
Thanks for the share!
Nancy.R
I love your chicken and dumplins!!!!
I would love to have this recipe,it looks awesome!!!!
I JUST realized this was an EARLY video… before this site was set up, and the recipe is not posted below.
Thanks Linda!
I’ll add that tomorrow evening for you, so you don’t have to watch the video to write it down
Kimberly, I saw the video but didn’t see the receipe. Did I miss it??? These chicken and dumplins look so good and comforting. Can’t wait to try this!
It was an EARLY entry… I’ll try and get that up (written version) tonight
But you will find with all the videos there is a blog and written recipe below. Thank you so much for watching … even more for writting in
Will you please post the step by step directions for your Chicken and Dumplin’s recipe.And please send me a copy by e-mail. I love your recipes. Thanks
doing it NOW
Kimberly,
At the end when you simmer to thicken, about how long? thanks
you will see the thickening process happen. then kick the heat off and let set about 10/15 (stirring here n there)
Thanks!!
You know… this may be better to explain:
when it JUST hits boiling (slow) the thickening is or has happened, kick it back then
So Good….
I loved to watch you and Jack. I was so sad when I found out you were no longer with them. I was in the hospital, and when I came home you were gone.I cried, because I missed you so much. The show is still good, but will never be the same.I thought you had moved, but when I could get to my computer again I found you. Thank GOD!!.
I WILL BE GOING BACK to M D Anderson Cancer Center in a few weeks. Please pray for us.
Peggy
Thank you Peggy for the kind words. The station did not want to assure me I would be with those show & my Jack… so I could not sign up for 3 yrs of not knowing where you would be? I do have an exciting new venture that launchs soon (after my non compete is up) I’ll save you a seat!