One of my favorite meals that my Nana used to make is her Chicken and Dumplings. She was the epitome of a little southern lady with a slew of recipes for home cooked meals. It is super easy and I have modified it to be gluten free to fit my family’s needs due to our thyroid issues.
You will need:
2 Cups of Gluten Free flour (I prefer the Pillsbury brand bc it already contains Xanthan)
1.5 T baking powder
3/4 tsp salt
2/3 Cup milk
Hen (or chicken stock and boneless skinless)
You can use boneless skinless chicken breasts OR the old school way that Nana preferred, which is to boil a hen. Mix the dumpling ingredients together, and you may have to add more milk or more flour. Just play with it until the consistency seems right. Roll out the dough very thin (flour the surface you are rolling it on first so it doesn’t stick). Cut into squares and put to the side.
Once the hen is cooked through (takes a couple of hours at least), then remove the hen and separate the white meat to be put back into the pot with the chicken stock. I save the dark meat for the Mr. and the dogs. You will probably need to add more water to the stock. Bring pot to a boil. Add the dumplings gently one by one. Add salt and pepper to taste. Of course you can add carrots, peas, onions, or any vegetable that suits you but we always leave ours with just chicken and dumplings.
Disclaimer: I am not a food photographer, clearly!
This is a super delicious and comforting food. I love to double the batch and freeze it for future use. 🙂