Homemade Chicken & Dumplings recipe

Last Updated on Tuesday, 30 June 2009 16:29

 Yes, I have been absent. On the road. Writing. Usually without an internet connection. Picking blackberries (see pic of fresh berries just before they went into a blackberry pie) Devlin III is coming along. I am holding Kat up in the wrap up of the final third of Global Swarming (I got sidetracked. Has nothing to do with rum consumption)  Dunkin III is written. Just waiting for the magic 3000 number. It might take a while, but rest assured I am pounding out yet more nonsense.

When I see the magic Dunkin III release sales bar nearing 3000, I'll stop somewhere and start recording. In the interim I will be gone for a couple of weeks or longer while I finish yet more novel-length nonsense. I know I have a hundred emails to answer, and I'm gonna get on it while I have an internet connection.Will attempt to record a clodcast soon.

 Before I depart, here is The Rumchug Chef's Pure Hillbilly Homemade Chicken & Dumplings recipe. HAR!

You will need:

1 chicken (Don't forget to take out the wrapper with the gizzard and toss that to the cat. Clean and Wash the chicken. Leave the skin on, you'll toss it later.)

2 garlic cloves

3 cans of chicken broth

1 medium size onion (optional)

1 quart buttermilk

3 cups fresh self rising flour

1 jalapeno (optional)

salt, pepper,

1 Bottle Rum (optional)

Get yer stewing pot... uh, I think it's an 8 quart or 12 quart. FIll it halfway with water. Make sure it ain't water from yer sin k. If ya get chlorinated water in yer food, well, it ain't fit ta eat. USE A FILTER or something. HAR! Pour in 2 cans a chicken broth with the water. Toss in the chicken. Add two teaspoons a salt and 2 teaspoons a pepper.Toss in the onion and the pepper, if you like yer food with a little zing like I do. Let that pot boil and give it a stir occasionally.

While that's boiling, let's mix the dumplings! Grab a large mixing bowl. Put two and a half cups a flour in the bowl, a cup of water and a cup and a half of buttermilk. Put the buttermilk away as from now on you only want to add water.  This helps make those lovely steam crevasses inside the dumpling. Stir vigorously. Add water as needed until your batter is the right consistency. And I'm gonna tell ya the right consistency. Stick in a spoon, scoop up a great dollop of the mix, turn the spoon over, and when the dough trails off the spoon and forms a teardrop before falling—it's ready.

Check yer chicken, if the meat is falling off the bone, remove the chicken, put it in a bowl, put the bowl in  the freezer. Now add the other can of  chicken broth, bring pot to a rapid boil. When it's boiling, take a spoon and dollop your dumpling mixture into the boiling mixture. Keep dumping in spoonsfull. They'll rise to the top, but keep dumping in more until yer bowl is empty. Stir. Lower heat. Stir. Grab the chicken out of the freezer. Pick the skin off and give it to the cat. Pull the meat off the bones and toss it in the dumplin pot. Don't forget to stir. Drop meat, stir. Repeat until ya got the meat in there. By this time, all that stirring has created this thick , grav y-like soup with large dumplings floating around. Yer ready to feast.

(for those who opted to use rum, that's for drinking while ya cook).