If you’re a fan of hearty, comforting meals, you’re going to love Brenda Gantt’s Chicken and Dumplings Recipe. When I first read this dish on Brenda’s Cookbook, I knew I had to try it at home. It’s one of those classic Southern recipes that brings warmth to the soul.
So, what is chicken and dumplings, you might ask? Simply put, it’s tender chicken cooked in a rich broth, served with homemade dumplings that are soft yet firm, soaking up all that goodness. It’s the ultimate comfort food, especially on a chilly evening.
Why Should You Try This Dish?
For one, it’s a one-pot meal that fills you up and leaves you satisfied.
Secondly, the flavors are out of this world. There’s nothing quite like the homemade dumplings simmering in a broth made from real chicken, packed with flavor.
And trust me, Brenda Gantt’s version of chicken and dumplings is special because of her simple approach that allows the natural flavors of the chicken and broth to shine through.
Ingredients Needed
For the Chicken and Broth:
- 1 large whole chicken, cleaned and rinsed
- 3 extra chicken breasts (optional, for a larger batch)
- Water (enough to cover the chicken in the pot)
- Salt and pepper to taste
For the Dumplings:
- 4-5 cups all-purpose flour
- 1 large egg-sized portion of solid shortening
- 1 ½ cups buttermilk (shaken)
- Extra flour for rolling
Recipe Substitutions
Don’t have all the ingredients? Here are a few alternatives:
- Chicken: You can use a mix of dark and white meat, or just chicken thighs for more flavor. If you prefer a quicker version, rotisserie chicken works well too!
- Buttermilk: No buttermilk? Use regular milk with a tablespoon of vinegar or lemon juice mixed in and let it sit for a few minutes.
- Solid shortening: Butter or margarine can be used in place of shortening, but it might change the texture slightly.
Kitchen Appliances
- Large pot for boiling chicken
- Mixing bowl for dumplings
- Rolling pin
- Spatula for cutting and lifting dumplings
- Chopping block or counter space for rolling dough
How To Make Brenda Gantt’s Chicken and Dumplings
Step 1 | Boil the Chicken
Start by cleaning your chicken, removing any unwanted fat or skin. Place the whole chicken in a large pot and cover it with water. Bring the water to a boil, then reduce the heat and let it simmer slowly for about 1-2 hours. This will create a rich, flavorful broth. If you’re using extra chicken breasts for more meat, add them about halfway through the cooking time.
Step 2 | Prepare the Dumplings
While the chicken is simmering, you can start making the dumplings. In a large bowl, pour 4-5 cups of all-purpose flour. Use your hand to form a “bird nest” in the middle of the flour. Into this well, add an egg-sized portion of shortening, then pour in a cup of buttermilk. Use your fingers to mix the dough, pulling in the flour from the sides until it forms a soft dough. You want it stiff enough to roll out but not too dry.
Step 3 | Roll and Cut Dumplings
Once your dough is ready, sprinkle some flour on your countertop and roll the dough out until it’s paper-thin. Using a knife or spatula, cut the dough into strips, about 2-3 inches long.
Step 4 | Add Dumplings to the Broth
By now, your chicken should be tender and falling off the bone. Remove it from the broth, debone it, and shred the meat into bite-sized pieces. Return the chicken to the pot. Make sure the broth is at a rolling boil, then carefully drop the dumplings into the pot. Stir occasionally to make sure they don’t stick together. Let the dumplings cook for about 15-20 minutes, or until they are fully cooked.
Step 5 | Season and Serve
Season the broth with salt and pepper to taste. If you like, you can add a bit more pepper for a nice kick. Serve your chicken and dumplings hot, right out of the pot.
Recipe Notes
- Make Ahead: You can prepare the broth and shred the chicken a day ahead. Simply store the broth in the fridge and reheat before adding the dumplings.
- Dough Consistency: Make sure your dumpling dough is stiff enough to handle. If it’s too soft, add more flour.
- Broth Flavor: For a richer broth, you can add vegetables like celery and carrots while boiling the chicken.
Recipe Variations and Additions
- Ham and Dumplings: If you’ve got leftover ham, use it instead of chicken! The method is the same, but with ham broth and chunks of ham instead of chicken.
- Veggie Additions: You can add vegetables like peas, carrots, or corn to the broth to make the dish more colorful and nutritious.
- Spices: While the traditional recipe sticks to salt and pepper, feel free to spice things up with herbs like thyme or bay leaves for added flavor.
Serving Suggestions
- Side Dishes: Pair your chicken and dumplings with classic Southern sides like collard greens, cornbread, or mashed potatoes.
- For a Balanced Meal: Serve with a fresh green salad on the side to balance out the richness of the dish.
- Topping Ideas: For an extra burst of flavor, sprinkle chopped parsley or fresh cracked pepper on top before serving.
Storage Tips
Refrigerator:
Chicken and dumplings can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Freezer:
You can freeze this dish, but be aware that the dumplings may change texture slightly when thawed. Freeze in individual portions for easy reheating.
Reheating:
To reheat, add a splash of water or broth to the dumplings as they warm up to maintain moisture.
Brenda Gantt’s Chicken and Dumplings Recipe FAQs
1. Can I use store-bought dumplings?
Yes, you can use pre-made dumplings to save time. However, homemade dumplings have a unique texture and taste that really enhance this dish.
2. What’s the best type of chicken to use?
A whole chicken gives the richest broth, but you can also use a mix of dark and white meat for balance. Chicken thighs are a good option if you prefer more flavor.
3. How long should I boil the chicken?
Boil the chicken for about 1½ hours on low heat to ensure it’s tender and falling off the bone.
4. How do I thicken the broth?
If you want a thicker broth, you can mix a tablespoon of cornstarch with water and stir it into the broth before adding the dumplings.
5. Can I use self-rising flour for the dumplings?
It’s best to use all-purpose flour for this recipe. Self-rising flour will make the dumplings puff up too much, altering the texture.
6. How do I keep dumplings from falling apart?
Make sure your dough is stiff enough before rolling it out, and avoid overcooking the dumplings once they’re in the broth.
Brenda Gantt’s Chicken and Dumplings Recipe
Brenda Gantt's Chicken and Dumplings recipe brings comfort with tender chicken, flavorful broth, and homemade dumplings for the perfect hearty meal.
Ingredients
For the Chicken and Broth
- 1 large whole chicken, cleaned and rinsed
- 3 extra chicken breasts (optional, for a larger batch)
- Water (enough to cover the chicken in the pot)
- Salt and pepper to taste
For the Dumplings
- 4-5 cups all-purpose flour
- 1 large egg-sized portion of solid shortening
- 1 ½ cups buttermilk (shaken)
- Extra flour for rolling
Instructions
Boil the Chicken: Start by cleaning your chicken, removing any unwanted fat or skin. Place the whole chicken in a large pot and cover it with water. Bring the water to a boil, then reduce the heat and let it simmer slowly for about 1-2 hours. This will create a rich, flavorful broth. If you're using extra chicken breasts for more meat, add them about halfway through the cooking time.
Prepare the Dumplings: While the chicken is simmering, you can start making the dumplings. In a large bowl, pour 4-5 cups of all-purpose flour. Use your hand to form a "bird nest" in the middle of the flour. Into this well, add an egg-sized portion of shortening, then pour in a cup of buttermilk. Use your fingers to mix the dough, pulling in the flour from the sides until it forms a soft dough. You want it stiff enough to roll out but not too dry.
Roll and Cut Dumplings: Once your dough is ready, sprinkle some flour on your countertop and roll the dough out until it’s paper-thin. Using a knife or spatula, cut the dough into strips, about 2-3 inches long.
Add Dumplings to the Broth: By now, your chicken should be tender and falling off the bone. Remove it from the broth, debone it, and shred the meat into bite-sized pieces. Return the chicken to the pot. Make sure the broth is at a rolling boil, then carefully drop the dumplings into the pot. Stir occasionally to make sure they don’t stick together. Let the dumplings cook for about 15-20 minutes, or until they are fully cooked.
Season and Serve: Season the broth with salt and pepper to taste. If you like, you can add a bit more pepper for a nice kick. Serve your chicken and dumplings hot, right out of the pot.
Conclusion
Making Brenda Gantt’s Chicken and Dumplings Recipe at home is a heartwarming experience. The rich, flavorful broth and soft dumplings are a delight in every bite. Once you try this recipe, you’ll understand why it’s a staple in Southern kitchens.
So, grab your ingredients, roll out those dumplings, and enjoy a comforting bowl of homemade goodness. Follow us on Pinterest for more great recipes and tips!
