Chicken 'n Dumplings

Grandma Cameron was famous for her Chicken 'n Dumplings. When she decided to cook a pot full, word spread from Cameron hill and neighbors, friends and relatives would show up for a feast, some with a covered side dish in hand! Some of my fondest memories of time spent with Grandma were when I went across the road to help her make them, and it usually took just about all day! She always used a hen, because it made better broth, and the dumplings were made from scratch by mixing flour, a little salt, and some of the broth. We would mix the dough, roll it out on a floured cutting board, cut it into strips and then tear them into little pieces before dropping them into the rolling broth. I can remember having to pull a stool up to the counter so I could reach. Grandma would probably turn over in her grave (as she used to say when we did something that Granddaddy Cameron wouldn't approve of like wearing a bikini by the backyard pool, or doing ANYTHING besides go to church on the Sabbath) if she knew that I took the short cut of buying frozen dumplings! Here's my short cut version, like mama makes, and they're pretty darn good! Not as good as Grandma Cameron's, but still something that my family looks forward to. Enjoy! -Claire

1 whole chicken
1 pkg. frozen dumplings (I have used Aunt Annie's and also Mary B's-both are good)
Salt & Pepper
1 can Cream of Chicken Soup

Directions:
Run around in the yard and catch a chicken, ring it's neck until it's dead, pluck the hairs, skin it, gut it, and cook it. Had you going there, didn't I? (I have not actually ever done this but have certainly heard my share of stories about this activity.)

Ok, for real to you freaked out city-girls: buy a whole chicken, stick your hand up the rear to get the neck and nasty organs that were stored there and either ditch them or save them for another purpose. Rinse the chicken, place in a pot, cover with water, add salt, bring to a boil, then simmer until chicken is cooked. Remove from the broth to cool. De-bone and shred chicken.


Bring stock to a rolling boil and add dumplings, one at a time (I like to tear each of them into 3 or 4 pieces first), stirring often to prevent sticking. After dumplings are all in, reduce heat, cover and cook for 35-45 minutes or until done. Add can of soup to thicken the broth, add salt and pepper, add chicken back to the pot. Let sit 10-15 minutes, serve hot.

The leftovers are great too, if you have any!