Chicken and Dumplings

The consummate Appalachian comfort food — a whole hen slow-simmered until the broth ran deep gold and the meat fell from the bone, then dumplings dropped in to thicken the broth into something closer to gravy than soup. Not the fluffy biscuit-style dumplings of other regions — mountain dumplings were rolled thin and flat, like thick noodles, and they absorbed the broth into a soft, silky texture.

Ingredients

• 1 whole chicken (or 3–4 lbs bone-in pieces)

Water to cover

• 1 large onion, quartered
• 2 stalks celery

Salt and black pepper

• 1 bay leaf
• Flat dumplings: 2 cups flour, 1 tsp salt, ½ tsp baking powder, ¾ cup chicken broth or milk — mixed to a firm dough, rolled thin, cut into strips

Directions

1. Place chicken in a large pot. Cover with cold water. Add onion, celery, bay leaf, salt, and pepper.

Bring to a boil. Skim foam thoroughly.

1. Reduce heat to a very gentle simmer. Cook 1.5–2 hours until meat is falling from the bones.
2. Remove chicken. Strain broth and return to pot. Taste — season generously.
3. Shred chicken meat from all bones. Discard bones and skin.

Bring broth to a low boil. Add chicken back.

1. Make dumplings: mix flour, salt, and baking powder. Add broth/milk gradually to form a stiff dough. Roll thin on a floured surface. Cut into ½-inch wide strips.
2. Drop dumpling strips directly into boiling broth. Stir gently.
3. Cook 15–20 minutes uncovered. Dumplings absorb broth and become soft and silky. Broth thickens dramatically.
4. Season again with salt and pepper.

Notes

Mountain dumplings are rolled thin and cut into strips — NOT the puffy biscuit drops used in other regions. The thin dumplings cook into silky, noodle-like strips that absorb broth and thicken it into something almost like gravy. An old hen (a laying hen past her prime) makes the richest broth. Serve directly in deep bowls.