Chicken and Dumplings

Being from Eastern Kentucky, it is almost essential to be able to cook a good pot of chicken and dumplings.  Last year when I took the Jr Chef Cooking Team to the state championship in Louisville, I was lucky enough to experience Bourbon Barrel Foods first hand.  They make a wonderful Soy Sauce, Worcestershire Sauce and Teriyaki Sauce!!  I have tried many recipes over the years, and this is the best one.  Hope you like it too!! When I am making these for my whole family, I make a triple batch, but for just the immediate family, I usually make a double batch, and it does give me plenty for leftovers.


Ingredients:


Chicken (whole or parts - be sure to use at least some parts that are dark meat because it gives it a good flavor.  To me, whole chicken is the best taste and cheapest way to go.)
2 c flour + 2-3 TBS
1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/3 c lard
1 c buttermilk


Directions:


Cover chicken with water and cook chicken until done.  Remove chicken to bowl and allow to cool so the chicken can be removed from the bone.  Save the broth for the dumplings.  I use a large, tall stockpot, and I make sure that that it is more than half full of broth.  If it is not, I add water to bring it up to that level.  Begin to bring the stock up to a boil.


In a large mixing bowl, whisk together the flour, baking powder, and pepper. Use your hands, to work in the lard to the flour mixture until it is all worked in but not smooth and powdery. Gradually stir in buttermilk. Form a dough ball, and cut it into fourths. Roll each fourth out onto a floured surface to about 1/8 of an inch thick. You may need to sprinkle the top of the rolled out dumplings with flour. With a pizza cutter, slice the dough into 2×2 inch squares. Place the cut dumplings onto parchment paper or wax paper. Set the dumplings aside until all of the dumplings are cut. 


Once all dumplings are cut and the broth is boiling, start adding each dumpling one by one.  Take a spoon and carefully push them down so they are submerged.  They will float but that is okay.  Be sure to stir all the way down to the bottom to make sure they are not sticking on the bottom of the pot.  Once all dumplings are added, continue to lightly boil for 10 minutes.  After 10 minutes, place a lid on the pot halfway and continue to cook for another 10 minutes.  Be sure to stir so the dumplings do not stick.  Take a dumpling out and taste it, making sure it is not doughy in the middle.


These dumplings are best when made ahead a few hours or even a day before.  The taste makes them well worth all of the effort.