Genuine Southern Recipes

do you deliver?

 

Wish I had some ready--I'd share!

 

The key to good chicken and dumplins is to use a whole hen. A small one works, and you can use any leftover meat for chicken salad or something.

Anyways rub it down good the night before with salt. More salt than you'd think would ever be good for you. Let it sit overnight and absort the salt. Cook the hen the next day and then pick the meat off to make the dumplings. Its also a good way to make your own chicken broth, which is better than store bought anyways.

 

Thanks Brain! I used a whole chook for this latest batch and I feel pretty good about the turnout [though I didn't do the salt thing ].

So, chicken done and dusted - I decided to halve it and concentrate on getting the dumplings down pat. This batch of doughboys were heinous! My first batch was wonderful - and I should have left it at that - but nooooo. For this batch [the softball ones], I cut in some shortening and made them with milk. I also put in some chicken fat [that sounded gross, but you know - keepin' it real]. I guess I was interested in jigging up the Southern thing and finding my own stride with it. Okay, so far I've tripped - but I'm back in the saddle tomorrow .

 

honeygirl, try this:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon of salt and mix it up

get a measuring cup- crack an egg into it and then put milk in until half full- beat it a bit and mix it with the dry stuff. Cook 'em for 5 minutes, turn em over and cook about 5 more minutes.

I dunno how southern that is, but it works and they taste good.

 

The last time I did pinto's I did it a little differently than I usually do. I took 6 strips of bacon and cut them up into 1/2 inch pieces, chopped a whole onion and threw them into a dutch oven with olive oil and sauteed them. When they were finished I poured the pintos over it, added water and let them simmer till done. Turned out great. Really had a lot more flavor, especially when you add Texas Pete Pepper Sauce (not the regular red TP btw) to it.

 

Yes.


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Don't worry about the dumplings. Dad use to take a can of canned biscuits, pinch them up and use them for dumplings when he was running short on time. Oh, and according to Pop, "You can't use too much butter!"

 

I LUV cooking with butter; eggs, butter on a steak sandwich, etc.! It must be my French ancestry.

With the dumplings it's mainly the chicken flavor absorbed into the dough that makes it. You don't need to make a "special" dumpling.