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Southern Chicken and Dumplings

Bring home some southern flair with this Southern Chicken and Dumplings recipe. You won't want to try any other chicken and dumplings recipes after you eat this, it's that good!

Ingredients

  • 3 pounds chicken fryers
  • 3 parsley sprigs
  • 3 dill weed sprigs, optional
  • 3 carrots, sliced
  • 2 yellow onions, quartered
  • 2 parsnips, sliced, optional
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon black pepper
  • 1 1/2 cup flour
  • 1/2 teaspoon poultry seasoning, or sage
  • 1/3 cup fresh parsley
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1/4 teaspoon salt, optional

Instructions

  1. Tie parsley and dill springs with thread. Cut the chicken into serving-sized pieces.
     
  2. Put the chicken and its giblets, discarding the liver, into very large heavy pot.
     
  3. Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs. Add enough water to cover all ingredients.
     
  4. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until chicken is tender. Skim off the fat and foam as it rises to surface.
     
  5. When the chicken is done, remove and discard the parsley and dill sprigs.
     
  6. Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off.

For Dumplings:

  1. Place the flour into a large bowl. In another bowl, blend together the beaten egg, 1/3 cup chopped parsley, poultry or dried sage, pepper and milk.
     
  2. Mix well and refrigerate batter until ready to use. Bring the broth to a boil and lower heat to keep at a slow boil.
     
  3. Drop the batter by rounded teaspoons into the broth. Cover tightly and simmer for 15 minutes. Do not remove lid during this time.
     
  4. Remove dumplings with slotted spoon and add them to the chicken and vegetables.
     
  5. Spoon some of the broth over all and garnish with chopped parsley if desired.
     
  6. Serve immediately with the broth placed into cups for each serving.

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In Pa its called pot pie don't ask me why and the dumplings can be mad thin with just flour broth or water and a pinch of salt or thicker with a little baking soda added. Roll out cut and boil in the chicken broth until done

As I understand this, the original PA German name was Bot Boi. Pot pie iis the anglizied version. My mother used to make this but never got me to enjoy it.

I really think some of you need to lighten up a little....A good cook is a creative cook....If you don't like the parsnips; don"t use them in this recipe....or maybe you can call this recipe Southern French Chicken an Dumplings....either way...it's a good recipe

I find some of the comments regarding the recipe to be just plain rude. Okay, so the recipe title and ingredients doesn't fit your 'Southern' recipe for making Chicken and Dumplings. There are much kinder ways of getting your point across without being so critical. Give the contributor a break!

I agree with all the reviews. I grew up in the south and I have never heard of parsnips or dill in chicken and dumplings. Frankly, my mother did not put any vegetables in her chicken and dumpling and were made with a cream gravy and rolled out dumplings. She did season this with lots of salt, pepper and a "pinch" of poultry seasoning. I don't know where this contributor is from, but it sure isn't from the south as I know it.

You have got to be kidding. I lived in the south for many years and this is no more southern than I am and I come from Maine.

If you don't like the recipe, don't make it and take your rude comment somewhere else!!!!!

I agree with weatie 1 and TxGypsy1968 ---- PARSNIPS AND DILL----NO WAY.

I've lived all over the south and, believe me, NO ONE has ever put parsnips in chicken and dumplings! The dumpliings differ as you go through different areas, but most (and certainly where I come from in the deep south) are made from rolled dough, not some sort of gooh-ball of dough--with dill, for goodness sake! I'm afraid this doesn't hit the mark for southern cooking in any way.

While I was growing up my grandmother always made chicken and dumplings with rolled dough. I would love to get a good recipe for rolled dough chicken and dumplings. I Don't know anyone who makes it like that anymore? Thanks

LOL I know everyone does it different according to where and how they live and were raised, but if I got caught putting parsley, dill, carrots and PARSNIPS in my chicken and dumplings, my family would put me on a fast train to the North! (all in fun!)

deerfisherman: It's just plain all-purpose flour. Thanks! Blair, editor for RecipeLion.com

is this plain or self-rising flour please?

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