How to make chicken and dumplings like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

My grandmother, the beautiful and willful Rosalie Dial, made chicken and dumplings with her usual cooking-from-the-hip style. I laughed when I read her recipe that says, “Dump some boiling broth into a cup of flour and mix until stiff.” Not bad advice, after I’d tried it.

Most recipes I’ve checked recommend boiling a whole hen to start things off. I have other things to do, rather than take a hen apart after it’s falling to pieces, so I’m taking an easier route. This concoction is ridiculously easy and Food Network Alton Brown’s way of dropping the dumplings is foolproof. That works for me. Enjoy!

Header image via flickr user atxryan and used in accordance with a Creative Commons license.

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