By Trisha Yearwood
In this recipe from Yearwood's grandmother, big, flat, noodle-like dumplings are stars.
Lizzie's Chicken and Dumplings
Makes 6 servings
Work: 40 minutes
Total: 5 hours 10 minutes
1 5-lb. chicken
1 tbsp. kosher salt
1 tsp. freshly ground pepper
2 cups all-purpose flour, plus more for work surface
1 tsp. kosher salt
1. Rinse chicken and pat dry. Place in an 8-qt stockpot and cover with cold water by 2 inches; add salt and pepper. Bring to a boil, then reduce to a simmer. Cover and simmer until chicken is tender and cooked through, about 2 hours. Let cool slightly, then transfer chicken to a colander. 2. Strain stock through a fine-mesh sieve into a large bowl or pot. Cover and refrigerate until fat solidifies on surface, about 2 hours; discard fat.
3. When cool enough to handle, remove chicken from bones and shred meat into bite-size pieces. Set aside 3 cups and refrigerate remaining chicken for another use.
4. Make dumplings: In a 4-quart saucepan, bring 2 1/2 quarts of stock to a boil. (Remaining stock can be frozen up to 4 months.) Meanwhile, place flour in a medium bowl. In a cup, stir together 3/4 cup water and the salt until dissolved; stir into flour, making a stiff dough. On a floured surface, turn out dough and knead until smooth, about 2 minutes. Divide into 4 pieces. Using a floured rolling pin, roll out each piece to 1/8-inch thickness. Using a sharp knife or pizza cutter, cut dough into 4-by-2-inch strips.
5. Add strips and any leftover scraps, a few at a time to avoid clumping, to stock. Season with salt and pepper, add chicken and cover; simmer until dumplings are cooked, about 15 minutes.
Nutrition facts per serving:
5g total fat
1.5g sat fat