Still haven't returned to blogging yet, but I did want to honor Jo. I had the pleasure of meeting her and her husband in North Carolina back in Sept 2013, almost two months after my wife passed away. It was a great "blogging buddies meet in person" experience. We ate, bowled, played putt putt, enjoyed good ice cream and great conversation.
|Jo and Matt joined me for putt putt on NC coast in 2013 |
For my recipe, I'm divulging Grandma's secret for chicken and dumplings. I chose this one not because Jo was known as Grandmother Dragon, but because she specifically asked me for the southern buttermilk biscuits recipe, from which the dumplings in this recipe are made.
So, for the recipe...
- Salt (generous)
- Pepper (generous)
- Garlic salt (sparingly)
- Minced onion (sparingly)
Add chicken and flavorings to a large pot of water and bring to a slow/soft boil until meat is cooked. Lower heat and allow chicken to simmer for a couple hours or more. Stir occasionally, adding water when necessary. (For best results, allow to cool after simmering and refrigerate overnight. Bring back to a simmer and proceed with following directions.)
- 2 cups Self-rising flour
- 2/3 cup Buttermilk
- 1/4 cup Shortening
Note: This makes the equivalent of ten 2 1/2 inch biscuits. I make enough to share so I typically make three or even four batches of dough/dumplings.
Roll out dough until thickness is 1/8 inch or thinner.
Cut dough into strips of 2-4 inches long by 1/2 inch wide (or to preference) and place on large plate.
Repeat above steps for each new batch of dumplings.
It can be served after all dough is "done" but I prefer to let it sit on lowest heat for a while longer. Remember to stir frequently as long as the pot is over heat.
Excess dumpling dough is not a problem. Serve portions of cooked dumplings and add more dough. Another option is to split the single pot into two pots and add dumplings (and water) accordingly. You can also freeze some or all for later or keep refrigerated.