My Grandma Keeling was a wonderful country cook. Years of practice and she could prepare fried chicken that would make Colonel Sanders hang his head in shame and Chicken and Dumplings so good that they would cure a broken heart!
Grandma lost her Mother to Scarlet Fever when she was only 6. After that she and her Dad managed as well as they could with help from her Aunt Zula. Grandma said she had a fruit crate beside the wood stove that she used to reach the pots. I just can't imagine what that must have been like.
Chicken and Dumplings filled many pots during Depression years. If you were lucky enough to live on a farm, chicken and eggs made their way to the table frequently. Grandma said they never went hungry, even if they didn't always have exactly what they wanted. That's one of the secrets to Happiness, being satisfied with what you have rather than always wanting more.
Make this from "scratch" recipe and see how satisfied you feel when you set down to a steaming bowl of goodness!
Grandma's Chicken and Dumplings
3 Tbsp. butter
1 large onion, chopped
2 stalks celery, chopped
1 whole chicken fryer (about 4 lbs.)
3 chicken bouillon cubes
6 cups water
salt and pepper to taste
2 cups flour
4 tsps. baking powder
1/2 tsp. salt
2 Tbsp. Crisco shortening
3/4 -1 cup milk
In a large pot saute onions, celery in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water, add the bouillon cubes. Cook over medium heat til chicken is cooked through.
Once chicken is cooked place in a large bowl. When cool enough to handle, take off all the meat off the bones and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to taste. While the broth is coming to a boil, make the dumplings.
In a medium bowl, combine flour, baking powder and salt. Mix dry ingredients and cut in shortening with a fork. Stir dough while adding milk. Start with 3/4 cup and add more til completely moistened.
Drop by the spoonfull into the boiling broth. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to cook for 15 minutes. Do not peek or the dumplings will be tough!