Chicken 'n Dumplings

When most people think of homemade chicken and dumplings they think of the flatter ones made without a leavening or shortening and in a slightly thickened, seasoned chicken broth. However, there's another kind coming from an Appalachian tradition. 

My mother, who was born and grew up in Watauga County, North Carolina, made hers the way her relatives taught her. She made her dumplings similar to biscuit dough, and they would rise in the pot as they cooked and become thick and more fluffy. She also added milk and a little thickening to the chicken stock, so that the soupy part resembled a cream soup or gravy. My husband likes these much better, although I like both kinds. 

I cook, much like my mother did, by just throwing things together until it looks and tastes right. I rarely measure anything, except for something I'm baking. I will try to write a recipe for how I make the mountain dumplings, but feel free it to alter it to your taste.

Mountain Chicken 'n Dumplings

2 cups self-rising flour
3 level tablespoons shortening
1 cup cold buttermilk (reg. milk can be substituted)
2 cups or more of chicken cut into pieces
1 quart chicken stock
1 pint milk
2 tablespoons butter or margarine
1/3 cup flour
Salt and pepper

Boil chicken until extra tender. Drain, saving the stock. Let cool and pick chicken off the bone, discarding the skin. Cut shortening into flour until granular and mixed well. Add milk and mix. Dump onto floured wax paper. Sprinkle flour on top and pat until about 1/2 inch thick. Cut into 1 1/2 inch squares. Place 1 quart chicken stock in a large pot; add chicken, 1 cup milk, and butter. Take remaining 1 cup of milk and place in a pint jar with a tight lid available. Add 1/3 cup flour. Mix with a fork. Screw on lid tightly and shake to finish blending. Add to pot, salt and pepper to taste, and stir. Bring to almost a boil. Drop in dumplings with flour from wax paper and simmer slowly (so it doesn't stick) for 10 minutes. If necessary, stir carefully to prevent dumplings from breaking apart. Turn dumplings with a spoon and simmer for 5-10 more minutes or until dumplings are done. Remove from stove and serve.

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