Brenda Gantt’s Chicken and Dumplings Recipe
Brenda Gantt’s Chicken and Dumplings is a beloved Southern dish made by slow-simmering chicken to create a flavorful broth, then adding homemade dumplings that cook to pillowy perfection. This dish is known for its simple ingredients, rustic preparation, and rich, comforting flavor.
Ingredients
- 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
- 4-5 cups all-purpose flour
- 1 large egg-sized portion of solid shortening
- 1 ½ cups buttermilk shaken
- Extra flour for rolling
Instructions
- Clean the chicken and remove any unwanted fat or skin. Place the whole chicken in a large stockpot and cover it with water. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours. If using extra chicken breasts, add them halfway through the cooking time.
- In a large bowl, pour in 4-5 cups of all-purpose flour. Create a well in the center and add the shortening and buttermilk. Mix with your fingers, gradually incorporating the flour until a soft dough forms.
- Lightly flour your countertop and roll out the dough until it’s paper-thin. Using a knife or spatula, cut the dough into 2-3 inch strips.
- Remove the cooked chicken from the pot and let it cool. Shred the chicken into bite-sized pieces and return it to the broth. Bring the broth to a rolling boil and carefully drop in the dumplings. Stir occasionally to prevent sticking and cook for 15-20 minutes.
- Add salt and pepper to taste. Serve hot and enjoy!
Video
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water if needed.