This week we have been in TN having a wonderful time with family! Of course one of the things we like to do on vacation is eat and try new foods and recipes. There are a lot of phenomenal cooks and bakers in our family and it is always a blessing when they share recipes that are special to them!
My cousin Kendalyn wanted to share a recipe with you that is special to her: Grandma Reed’s Chicken and dumplings. She remembers her mother making this meal often on Saturdays spent around the house. As the broth for the dumplings slow simmered, they would fill the house with a delicious aroma that is a comfort to Kendalyn and her family as they continue the tradition of making this meal.
To make this you will need:
1 whole chicken
1 cup buttermilk
3 celery stalks
3 medium carrots
3 bouillon cubes
Salt, pepper and sage
Sprinkle the entire chicken with sage, pepper and plenty of salt
Place the chicken, onion, carrots, and celery into a large stock pot. Cover with water. Bring to a boil then lower to simmer for at least an hour until the chicken is cooked.
Remove the chicken and veggies.
Strain off fat then reserve 4 quarts of broth. Add bouillon cubes to broth and salt to taste. Cut a small amount of the veggies boiled in the broth into small pieces and pull the chicken off the bones into spoon-sized pieces. Return them to broth then bring the broth back up to a good simmer.
Fill a 16 oz Pyrex measuring cup (approx. 20 oz) to the top with Bisquick
Then measure out just under 1 cup buttermilk (to make this extra special you can double the dumplings)
Combine the Bisquick and buttermilk into a thick dough
Drop by large spoonfuls into the broth
Simmer uncovered for about 20 minutes (occasionally ladle broth over the dumplings as they simmer).
I love sharing family food traditions, especially when they are foods that are warm, hearty and remind you of home!
Thank you, Kendalyn, for sharing with us!