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!)
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)
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)
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