I'm looking for an old fashion Chicken and Dumplings recipe.?

My mother used to make Chicken and Dumplings that melted in your mouth. I remember she use onions, celery and carrots in it, and I believe sage, garlic, salt and pepper. Any Seniors have such a recipe?I'm looking for an old fashion Chicken and Dumplings recipe.?
Shirley Wollard Woodlock learned to make chicken and dumplings while watching her mother, Jennie Wollard Nunn. ';Hers were made to perfection,'; recalls Shirley. ';She would always say, 'Don't forget the bay leaves and the pepper.''; Now Shirley always makes her mother's chicken and dumplings to bring to Wollard family reunions. The recipe was passed down from Shirley's grandmother, who grew up in the hills of Tennessee. From Shirley Wollard Woodlock





1 whole fryer chicken or hen


4 to 5 bay leaves


salt and pepper, to taste


4 to 6 tablespoons butter


pepper, to taste


Dumplings:





1 teaspoon salt


1/2 cup oil


3/4 cup water


2 small eggs


3 cups flour


Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.








Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.








For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.








Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.








Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.I'm looking for an old fashion Chicken and Dumplings recipe.?
Here is the recipe I make for my family about once a week in the winter. It's absolutely delicious. It doesn't have carrots in the recipe but you could definitely put them in. It says that it's a Cracker Barrel recipe, I don't know. Make sure you roll the dumplings out with lots of flour, it's what thickens the broth.





http://www.cookingcache.com/poultry/crac鈥?/a>
Old-Fashioned Chicken and Slick Dumplings





4 pounds boneless, skinless chicken meat


2 small carrots, sliced


3 sweet potatoes, peeled and cubed


3 Irish potatoes, cubed


5 small onions


5 cups water


salt to taste


ground black pepper to taste


1 bay leaf


3 stalks celery tops


1 pinch sage


2 cups all-purpose flour


1/2 teaspoon salt


1 teaspoon baking powder


4 tablespoons rendered chicken fat





Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.





Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.





Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Old Fashioned Chicken and Dumplings:





2 hours 30 min prep


6 servings





1 (2.5-3 lb) broiler-fryer chickens


2 quarts water


1 teaspoon salt


1/2 teaspoon pepper


2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


3 tablespoons shortening


3/4 cup buttermilk





1. Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.


2. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.


3. For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.


4. For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, genetly stirring after each addition.
I found a yummy old fashion beef stew recipe from Byron's dutch oven recipes. Alot of his recipes have the spices that you've listed! Some other great sites to search are:


www.foodnetwork.com


www.lightandtasty.com


www.papadutch.home.com


and try Cracker Barrel, they have a bunch of old fashion recipes.


Good luck, hope they work
Chicken %26amp; Dumplings


1-2lbs of chicken


Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. return shredded meat to medium boil. Add 3 or 4 bouillon cubes. Use bisquick mix. Follow the directions for dumpling mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.





Easy and Very Good!
1 whole chicken-boiled %26amp; deboned cooked with -small onion chopped-tbs.black pepper-pinch of sage-if you like you can also cook with -1 cup hopped carrots%26amp;1/2 cup celery(I like it this way, but some don't) Bring this to a rolling boil %26amp; add---bisquit dough rolled out thin %26amp; cut into 1 inch sqaures----reduce heat cover %26amp; simmer for about 25 to 30 mins stirring so it doesn't scour ge