The most famous chicken dish in the South is probably fried chicken, but a good case can also be made for chicken and dumplings. Fried chicken celebrates the poultry in abundance, when everyone can get a piece or two. Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude. Although it gets top billing, the meat itself isn’t the star of the meal. The dumplings hold sway, and people are particular about how they’re made. Some like small strips of pastry dropped into the bubbling pot, either free-form and puffy or rolled thin and cut like noodles. Others prefer soft drop-biscuit dumplings that float atop the stew. No matter the style, this dish combines essential, resourceful Southern cuisine and the comfort of home cooking, all in one bowl. Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings. When she submitted this recipe, she told us that buttermilk was the secret to dumplings with a light texture. She also kneaded them on a well-floured surface because the extra flour thickens the broth.
Step 1
Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
Step 2
Meanwhile, combine flour, baking soda, and remaining 1⁄2 teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
Step 3
Pat dough to 1⁄2-inch thickness. Pinch off dough in 1 1⁄2-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
Written By:
Posted in Recipes
Tags: 2018, Hudson Valley, Chicken and Dumplings, Coffee Distributor, Delicious Food, Global Company, Globe, High Society, London, Old Fashioned Mom People, Luxury Living, Magazine, Magazine Company, New York, Old Fashioned Mom, Old Fashioned Mom Advice, Old Fashioned Mom Coffee, Old Fashioned Mom Daily News, Old Fashioned Mom International Company, Old Fashioned Mom Events, Old Fashioned Mom Places, Old Fashioned Mom Real Estate, Old Fashioned Mom Show, Old Fashioned Mom Things, Old Fashioned Mom Travel, Old Fashioned Recipes, Old-Fashioned Dumplings, people, Old Fashioned Mom Dining, Southern Cooking, Southern Living, Summer, Top Percent, Wealthy, World, Michelle-Marie Heinemann, Palm Beach, Old Fashioned Mom Magazine, New York City
Recipe courtesy of Paula Deen.
Old–Fashioned Holiday Glazed Ham
Total Time: 2 Hours
Prep: 1 hour and 30 minutes
Cook: 30 minutes
Yield: 12 servings
Level: Easy
Ingredients
1 spiral-sliced half ham (Paula prefers Smithfield)
1 20 -ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard
Directions
Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.
Photograph by Yunhee Kim
Recipe courtesy of Paula Deen for Food Network Magazine
Posted in Recipes
Tags: Paul Deen, Brown Sugar, Old Fashioned Recipes, Recipe, Sugar, Traditional Holidays, Whole Cloves, Food Network Magazine, Glazed Ham, Ham, Holiday Glazed Ham, Maraschino Cherries, Mustard, Yunhee Kim, Old Fashioned Mom Magazine
