Old-Fashioned Chicken and Dumplings

The most famous chicken dish in the South is probably fried chicken which. Fried chicken celebrates the poultry in abundance, Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude. The meat itself isn’t the star of the meal. The dumplings hold sway. 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.

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. 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.

1 (2 1⁄2- to 3-lb.) whole chicken

2 celery stalks, roughly chopped (about 1 cup)

2 medium carrots, roughly chopped (about 1 cup)

2 quarts water

2 ½ teaspoons kosher salt, divided

½ teaspoon black pepper

2 cups all-purpose flour, plus more for work surface

½ teaspoon baking soda

3 tablespoons vegetable shortening

¾ cup whole buttermilk

Chopped fresh chives

Directions at southernliving.com

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