This recipe is a family recipe passed down from Gary’s grandmother. The correct way to pronounce it, too, is “chicken n’ dumplin’s.” Saying it this way – letting the constants soften in your mouth – is similar to eating this dish. It’s comfort food, and like any good chicken soup, it’s good for the soul, too.
Ingredients:
1 small chicken
1 1/2 c white flour
1 1/2 c whole wheat flour (you can use 3 c total of white flour, if you’d prefer)
2 t salt
6 T melted butter
10 T water
2 beaten eggs
3 large carrots, chopped
1 c peas
Instructions:
First, make your broth. This can obviously be done way ahead of time. Boil the chicken, bones and all, in 10-12 cups of salted water for at least 3 hours. (I like to add onions and celery to the boil for flavor, too.) Once the broth is ready, strain out the chicken, and discard the skin and bones. Cut up the chicken and return it to the broth. Add the chopped carrots and peas. Bring to a boil.
To make the dumplings, first beat the two eggs in a bowl. Add the flour, salt, melted butter, and water. Mix until a dough forms. Flour a clean surface, and roll out the dough in batches. Roll the dough the same thickness you’d roll pizza crust, and then cut them into long strips with a pizza cutter. I like them about an inch long, and half an inch wide. Throw them into the broth and boil for 10 minutes.
Pitchforks & Butter Knives 