Chicken and Dumplings 2 ways

My husband and I cooked Chicken and Dumplins together on our first date, so you know this must be a favorite! But we soon learned that we make two very different styles of Chicken and Dumplings. His is made with a boiled chicken, the way his Gram did, so the gravy is white. Mine is made by browning the chicken first, the way my Grandma Frieda did, so it has a light brown gravy. I think mine is better.....he thinks his is....so I will let you be the judge!!!!

We both make the actual dumplins the same....so here is the recipe for that.

Dumplins
2 cups self rising flour
4 tablespoons butter
milk(enough to make a soft dough)

Cut butter into flour until it is the size of small peas. Add enough milk to make a soft dough, don't stir too much. Turn out on to a waxpaper lined counter top and roll thin. I cut into rectangles, Steve cuts his into triangles, and let dry on counter top while your chicken cooks. Flip dumplings over after about an hour, so they dry on both sides. This will keep your dumplings from falling apart so much as they cook....makes a firmer dumpling. If you want puffy dumplings, make right before dropping into broth.

My Grandma Freida's Chicken and Dumplins(brown gravy)

one chicken, cut into pieces
one onion chopped
2 cloves of garlic chopped
4 cups chicken broth(homemade is best, but canned will do)
salt, red pepper, garlic powder, and black pepper

Brown seasoned chicken peices, in a small amount of oil, in large Magnalite roaster. When good and brown add chopped onion and about 1/2 a cup of broth. Cook down until most liquid has evaporated and there are browned bits on the bottom of the pan. Repeat. Now add the rest of the chicken stock and the garlic. If the broth does not completly cover your chicken pieces, add water to cover. Season, go easy on the salt, you can add more at the end of the cooking as needed. Cook covered, on low, until chicken is very tender and starting to fall apart(a couple of hours). Remove chicken from broth and let cool a bit. Remove chicken from the bones, the meat will be added back into the pot once the dumplings are done.

Now we cook the dumplings! Bring the broth to a full rolling boil. Drop dumplings into broth, a couple at a time, so they won't stick together. Stir very gently, lower heat to low, cover and let cook 20 minutes, Add chicken meat back into the pot and it is ready to serve!

Steve's Gram's Chicken and Dumplings(white gravy)

One whole chicken
salt and black pepper
water or broth

Boil seasoned chicken in water or broth until falling off the bone. Remove chicken from the pot and remove meat from the bones. Cook dumplings in the method listed above. When dumplins are done, add chicken back into the pot. Make sure you use plenty of black pepper, it is the main seasoning in the dish.

As you can see, Steve's is easier....but mine is BETTER!!! But I have to admit, even my mother likes Steve style dumplings better!! This recipe does not make for good left over...it tends to turn to goo. So eat up...enjoy them while they are hot!!