Southern
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DIRECTIONS:
BROTH AND CHICKEN:
IN A LARGE STOCK POT, HEAT BUTTER AND VEGETABLE OIL OVER MEDIUM-LOW HEAT. SALT AND PEPPER CHICKEN PIECES; COOK UNTIL CHICKEN SKIN IS PALE YELLOW (COOK IN BATCHES IF NECESSARY). TURN HEAT TO LOW; PLACE ONION, CELERY, CARROTS AND ITALIAN SEASONING IN POT WITH CHICKEN, COVER POT WITH TIGHTLY FITTING LID, AND COOK FOR 20 MINUTES.
TURN HEAT UP TO MEDIUM-LOW; ADD BROTH AND BAY LEAF TO POT AND COOK PARTIALLY COVERED FOR AN ADDITIONAL 35 MINUTES*. WHEN INTERNAL TEMPERATURE OF CHICKEN REACHES 165°F, PLACE CHICKEN PIECES ON A PLATE AND LOOSELY TENT WITH TIN FOIL. REMOVE ONION, CELERY, CARROTS AND BAY LEAF FROM POT; DISCARD. ALLOW CHICKEN TO REST UNTIL COOL ENOUGH TO HANDLE. REMOVE CHICKEN SKIN, PULL CHICKEN FROM BONES AND SHRED CHICKEN MEAT.
*WHILE CHICKEN IS COOKING FOR 35 MINUTES, PREPARE THE DUMPLINGS.
DUMPLINGS:
IN A MEDIUM BOWL, MIX TOGETHER FLOUR, BAKING POWDER, SALT AND SHORTENING WITH A FORK UNTIL THE MIXTURE IS CRUMBLY. MIX IN MILK A LITTLE AT A TIME BUT BE MINDFUL OF THE DOUGH. THE DOUGH DOES NOT NEED TO BE SMOOTH AND SHOULD NOT BE STICKY. SET BOWL ASIDE. KNEAD THE DOUGH A FEW TIMES ONTO A WELL-FLOURED SURFACE. ROLL DOUGH TO 1/8” THICKNESS AND SPRINKLE TOP OF DOUGH WITH A LITTLE MORE FLOUR. WITH A PIZZA ROLL CUTTER, CUT DOUGH INTO 1-2” RECTANGLES. CAREFULLY SCRAPE DUMPLING PIECES BACK INTO MIXING BOWL (A PASTRY SCRAPER WORKS WELL) OR LIGHTLY LIFT PIECES WITH YOUR FINGERS USING A QUICK COMBING MOTION. THE GOAL IS TO KEEP PIECES FROM CLUMPING TOGETHER. COVER BOWL WITH PLASTIC WRAP AND PLACE IN REFRIGERATOR UNTIL NEEDED.
BRING BROTH TO A LOW BOIL. CAREFULLY AND QUICKLY ADD DUMPLINGS PIECE BY PIECE INTO THE BROTH. CAREFULLY STIR DUMLPINGS AND ADD WARMED MILK. COOK FOR 15 MINUTES OR UNTIL DUMPLINGS ARE SOFT AND NOT DOUGHY. ADD SHREDDED CHICKEN INTO POT AND COOK FOR AN ADDITIONAL 3 MINUTES OR UNTIL CHICKEN IS HEATED THROUGH.
MIX TOGETHER CORNSTARCH AND WATER UNTIL A SMOOTH, ALMOST RUNNY PASTE FORMS. POUR MIXTURE INTO SOUP AND MIX WELL (THIS MIXTURE WILL HELP THICKEN THE SOUP). SALT AND PEPPER AS DESIRED.
LADEL SOUP BOWLS AND SERVE WITH A BUTTERMILK BISCUIT! SERVES 6-8
BROTH AND CHICKEN:
IN A LARGE STOCK POT, HEAT BUTTER AND VEGETABLE OIL OVER MEDIUM-LOW HEAT. SALT AND PEPPER CHICKEN PIECES; COOK UNTIL CHICKEN SKIN IS PALE YELLOW (COOK IN BATCHES IF NECESSARY). TURN HEAT TO LOW; PLACE ONION, CELERY, CARROTS AND ITALIAN SEASONING IN POT WITH CHICKEN, COVER POT WITH TIGHTLY FITTING LID, AND COOK FOR 20 MINUTES.
TURN HEAT UP TO MEDIUM-LOW; ADD BROTH AND BAY LEAF TO POT AND COOK PARTIALLY COVERED FOR AN ADDITIONAL 35 MINUTES*. WHEN INTERNAL TEMPERATURE OF CHICKEN REACHES 165°F, PLACE CHICKEN PIECES ON A PLATE AND LOOSELY TENT WITH TIN FOIL. REMOVE ONION, CELERY, CARROTS AND BAY LEAF FROM POT; DISCARD. ALLOW CHICKEN TO REST UNTIL COOL ENOUGH TO HANDLE. REMOVE CHICKEN SKIN, PULL CHICKEN FROM BONES AND SHRED CHICKEN MEAT.
*WHILE CHICKEN IS COOKING FOR 35 MINUTES, PREPARE THE DUMPLINGS.
DUMPLINGS:
IN A MEDIUM BOWL, MIX TOGETHER FLOUR, BAKING POWDER, SALT AND SHORTENING WITH A FORK UNTIL THE MIXTURE IS CRUMBLY. MIX IN MILK A LITTLE AT A TIME BUT BE MINDFUL OF THE DOUGH. THE DOUGH DOES NOT NEED TO BE SMOOTH AND SHOULD NOT BE STICKY. SET BOWL ASIDE. KNEAD THE DOUGH A FEW TIMES ONTO A WELL-FLOURED SURFACE. ROLL DOUGH TO 1/8” THICKNESS AND SPRINKLE TOP OF DOUGH WITH A LITTLE MORE FLOUR. WITH A PIZZA ROLL CUTTER, CUT DOUGH INTO 1-2” RECTANGLES. CAREFULLY SCRAPE DUMPLING PIECES BACK INTO MIXING BOWL (A PASTRY SCRAPER WORKS WELL) OR LIGHTLY LIFT PIECES WITH YOUR FINGERS USING A QUICK COMBING MOTION. THE GOAL IS TO KEEP PIECES FROM CLUMPING TOGETHER. COVER BOWL WITH PLASTIC WRAP AND PLACE IN REFRIGERATOR UNTIL NEEDED.
BRING BROTH TO A LOW BOIL. CAREFULLY AND QUICKLY ADD DUMPLINGS PIECE BY PIECE INTO THE BROTH. CAREFULLY STIR DUMLPINGS AND ADD WARMED MILK. COOK FOR 15 MINUTES OR UNTIL DUMPLINGS ARE SOFT AND NOT DOUGHY. ADD SHREDDED CHICKEN INTO POT AND COOK FOR AN ADDITIONAL 3 MINUTES OR UNTIL CHICKEN IS HEATED THROUGH.
MIX TOGETHER CORNSTARCH AND WATER UNTIL A SMOOTH, ALMOST RUNNY PASTE FORMS. POUR MIXTURE INTO SOUP AND MIX WELL (THIS MIXTURE WILL HELP THICKEN THE SOUP). SALT AND PEPPER AS DESIRED.
LADEL SOUP BOWLS AND SERVE WITH A BUTTERMILK BISCUIT! SERVES 6-8
