From Dolly's Kitchen to Ours!
The Queen of Country was known for her music, acting, and philanthropy. She also shared fashion, decorating, and recipes on popular hubs like Pinterest and Baking with Dolly. Her most famous recipe, shared with admiration and respect in this October Stroll Edinburgh issue, is "Chicken and Dumplings
Dolly Parton’s Southern Chicken and Dumplings
From the grocery store:
- 3-pound chicken or stewing hen
- 1 whole onion, peeled
- 1/4 cup chopped celery leaves
- 2-1/2 teaspoons salt, divided
- 3/4 teaspoon black pepper
- 2 cups all-purpose flour
- 3/4 cup whole milk
- 3 tablespoons butter
- 1/2 teaspoon baking soda
Directions:
- Place the chicken in a Dutch oven with 2 quarts of water and 2 teaspoons of salt. Cover and bring to a boil.
- Lower the heat to medium. Add the pepper, whole onion, and celery leaves. Allow the chicken to simmer until it is tender and the meat easily pulls away from the bone.
- Transfer the chicken and onion from the pot. Strain the broth to remove the celery leaves, then discard the onion and celery. Set the chicken aside to cool.
- Once the chicken is cool enough to handle, remove the meat from the bones and cut it into approximately 1-inch pieces. Discard the skin and bones.
- Return the broth to the Dutch oven and bring it to a rolling boil over high heat.
- To make the dumplings, whisk together the flour, baking soda, and remaining ½ teaspoon of salt. Work the butter into the flour mixture until it has a crumbly texture. Gradually add the milk, stirring until a soft dough forms.
- Turn the dough onto a lightly floured surface and gently knead for about 5 minutes. Roll the dough to approximately ½-inch thick and cut into 1½-inch squares.
- Carefully drop the dumplings into the boiling broth. Reduce the heat to low, cover, and cook for 10 minutes.
- Return the chicken to the pot and gently stir. Continue cooking for about 8 minutes, or until the chicken is warmed through.
- Serve hot and enjoy a little taste of Dolly’s Southern kitchen.