We used the broth from a whole chicken and it was delicious, but it lacked flavor overall. We added more salt and pepper to taste and added onion and garlic to the chicken while it was boiling, but it was missing something or needed a different dumpling. I’m not really sure.
It was a fun recipe to cook on a cold day 🙂
https://www.reddit.com/r/Old_Recipes/s/4SjvnBaQjN
by _PopsicleFeet
9 Comments
This looks like it would be good…if there was seasoning.
that’s should be good, It’s a recipe that Loretta Lynn learned from her mother and it’s been featured in many of her cookbooks. and that’s look good
It’s probably because chickens had more flavor back when she wrote this recipe. Now we have to supplement with seasonings to make up for only having chickens that are about what, 7 weeks old? No more old bird roasters in the grocery store.
Roll your dumpling thinner. And add vegetable broth to the chicken broth. Chicken and dumplings is a recipe for old hens not the ones we get in stores now. Gotta add flavors cause we can’t get old chickens anymore sadly.
Try Jaime Oliver’s humble chicken & dumplings…absolutely delicious.Â
https://www.google.com/search?q=jamie+oliver+humble+chicken&oq=jamie+oliver+hum&gs_lcrp=EgZjaHJvbWUqBwgDEAAYgAQyBwgAEAAYgAQyBwgBEAAYgAQyBggCEEUYOTIHCAMQABiABDIHCAQQABiABDIHCAUQABiABDIHCAYQABiABDIICAcQABgWGB4yCAgIEAAYFhgeMggICRAAGBYYHjIICAoQABgWGB4yDQgLEAAYhgMYgAQYigXSAQkxNzIzN2owajeoAgCwAgA&client=ms-android-telus-ca-revc&sourceid=chrome-mobile&ie=UTF-8
To add, I understand it would have been better with such and such, but to be fair I was purposefully cooking an old recipe. I only made slight changes so as not to change the recipe much.
You got to roll the dumpling very thin. And use lots of flour to roll them on and the extra flour will make more of a thicker soup. I don’t use egg in mine. I use shortening.
My secret to chicken broth with a simmered or pressure cooked chicken is scorched celery, carrot, and onion. I let them just sit in the pot in some oil until they are deeply browned and blistered. I usually dont bother browning the whole chicken itself, but the wings and/or a leg is worth dropping in.
I don’t like a bunch of herbs and vegetables in mine, but a little ground fennel + coriander is my quick cheat for KFC flavor.
I feel like it’s one of those dishes like biscuits and sausage gravy, it is so simple but takes a while to master yourself. A big mistake in the beginning is not enough salt. Thick starchy food like this and gravy just eat the salt up. It takes a lot.
I put a couple bouillon cubes in the broth after the chicken has boiled