Sunday, November 7, 2010

Grandma Lee's Chicken & Dumplings

While living at home, it was not uncommon (especially for my younger sister's birthday) for my mother to put a chicken in the slow cooker and make dumplings for dinner. She used a recipe that her mother, my grandmother Lillie Lee, used.

My grandparents were originally from Missouri. They moved to California in the 1940s and that is where my mother was born. My grandparents stuck to their southern cooking styles - fried chicken was one of my grandma's favorite foods, and my grandpa loved beans.

We enjoyed this yummy meal with some friends recently. We hope you like it, too!

Grigsbys & Bradshaws
1 whole chicken
1 slow-cooker/crockpot
spices : sage, rosemary, thyme, salt, pepper
enough water to cover the chicken in your crockpot
  1. Thaw chicken, if it is frozen (preferably in the fridge for about 2 days). Remove it from its packaging and rinse it. You will probably have to remove the neck and giblets from the breast hollow.
  2. Place chicken in slow-cooker. Season with a lot of sage, then with rosemary and thyme to taste. Add some salt and pepper. (You can add quite a bit of salt, because you will add a lot of water)
  3. Add water until chicken is covered or nearly covered.
  4. Slow-cook until done; it took about 5-6 hours for ours.
  5. Once cooked, remove most/all of the broth, placing broth in a pot that can be placed on the stovetop. You can take your chicken apart at this point, for ease in serving.
cooked chicken
...& Dumplings
2 cups flour
1 egg
1 tsp salt
flour for rolling out dough
  1. Combine ingredients.
  2. Add water "'til it looks right" - you will want to end up with a thick, sticky dough.
  3. Pour dough out onto a flat, floured surface. You will want quite a bit of flour. Roll out your dough to about 1/4" thickness.
  4. Using a pizza cutter, cut dough into strips and then into squares about 2" * 2".
  5. Boil chicken broth on the stove, and once at a rolling boil, add dumplings a few at a time. If you add too many, they will clump together.
  6. They will all be ready for you to eat after a few minutes of cooking.
We usually used a slotted spoon to remove the dumplings from the broth and served them up with the chicken. The broth does not keep very well, as a lot of the flour from the dumplings is left inside.

removing broth from original location (crockpot)
dry ingredients
adding water
this is about the right consistency
dough, amply floured and ready to roll out
cutting dumplings into squares
dropping dumplings into boiling broth
cooked dumplings
My family's favorite side dish with this meal is something Thomas has recently termed "carrotized honey." It is cooked carrots, with honey added to make them even sweeter.

Carrots with Honey
fresh carrots, we used 4
a pad of butter (approx. 1 Tbsp)
about 2 Tbsp honey
  1. Cut carrots into bite-sized pieces and boil until tender.
  2. Drain water from carrots.
  3. Add butter and honey to carrots and serve.
carrots with honey

1 comment:

  1. Goodness, what a delicious dinner you have cooked up! :)