Miss Kay’s Chicken & Dumplings

Miss Kay is the matriarch of Duck Dynasty and this recipe is out of her cookbook “Miss Kay’s Duck Commander Kitchen”.  This is so good Art and I couldn’t quit eating it.  The dumplings are so easy to make and just delicious.

Broth & chicken

• 1 large chicken*
• Salt and pepper
• 1 can (12-oz.) evaporated milk
• 1/2 stick (4 tablespoons) butter
• 1 to 2 tablespoons chicken base (my addition to the recipe)

Dumplings

• 4 cups all-purpose flour, plus more for rolling
• 5 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 3 tablespoons butter-flavored vegetable shortening (Crisco)
• 2 cups buttermilk

In a large stock pot, bring 10 cups of water to a boil.  Add the chicken and season with salt and pepper.  Cover and simmer until tender enough to be pierced with a fork, about 1 hour.

Remove the chicken from the broth and set aside.  Add the milk , butter and chicken base to the broth.  Leave the broth to simmer while you make the dumplings.

In a large mixing bowl, sift together the flour, baking powder, salt, and baking soda.  With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.  Add the buttermilk a little at a time, stirring until a soft dough forms, about like the consistency of biscuit dough.  Divide the dough into 4 balls.

Sprinkle the counter with flour.  Roll each ball of dough to 1/8 to 1/4-inch thick, adding more flour as needed to prevent it from sticking.  Cut into large squares.  (I made mine like strands and they were too small.)

Return the broth to a boil.  Make sure there is enough in the pot to fill at least half the pot.  If not, add more water.

Drop the dumplings into the boiling broth a handful  at a time.  When they are all in, turn the heat to low, cover the pot, and simmer for 15 minutes.

Turn off the heat.  Put the meat back in the pot and let it sit until hot again.

Makes 8 servings.

* You may use a large squirrel, skinned and cut in half, or a large rabbit instead of the chicken.

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