Whelp, Thanksgiving is right around the corner and you may as well start thinkin’ about that menu! Dumplings…..yep, those awesome little bits of broth-laden dough just like Grandma makes. Well, guess what….you can make them too. And I can show you how. So come along with The Big Chicken Blog. The dumpling recipe courtesy of my late Mother In Law, Helen Jones.
Mrs Jones’ Dumplings
1 glass of water (8oz)
1 teaspoon salt
1 teaspoon soda
Flour
Measure salt and soda into a bowl. Add water and stir. Then add enough flour to make a dough similar to biscuit dough. Taking about a fourth of this mixture at a time, work in enough flour until the dough is not too sticky, and then roll out on a generously floured surface (I use the waxy side of freezer paper). The thickness should be about like piecrust and maybe a little thinner. Cut into 2-inch strips, then cut in whatever lengths you like maybe 3 inches. When you drop them into the boiling broth they will puff up so you don’t want to end up with too thick of a dumpling, at least I don’t like them so thick.
Now you are ready to cook the dumplings. Heat the chicken broth to a low boil and begin dropping the dumplings into the broth. Take a large spoon and gently immerse them into the broth. Add black pepper to taste. Continue adding strips until all dumplings are in the broth and the mixture is bubbling. You can stir to be sure they are not sticking on the bottom but stir very gently. I suggest you use a heavy gauge pot so the dumplings will not stick or scorch too easily. Then reduce the heat and cover and cook about 45 minutes or until done. When dumplings are almost done add some boiled chicken and stir carefully. This will give the dumplings a great taste. I don’t add until the end since I don’t like the chicken to get stringy. If the mixture is becoming too thick you can thin out by adding a little water, more broth or milk. The dumplings are best served right when they get done. After you turn off the heat and let them sit they will begin to thicken up. Again you can thin the juice by using the above method. Very important, you don’t want to let them sit out too long after turning them off. As soon as they have cooled get them in the fridge if you intend to keep them. They can actually spoil very quickly if the day is extremely warm.
Cooking the ole sister Hen for the broth………………..
Purchase a chicken, which is now probably called a roasting chicken. They can be found frozen or sometimes fresh. Wash thoroughly and check for any pin feathers……. little black spots mostly found on the back in the skin. Get these out however you can, cutting or forcing with the round tip of a knife. I cut off the wing tips and the tail, last part over the fence. Look inside to see what needs to be cleaned out and then give another wash all over. Place in a very large pot and cover with water. Add salt and pepper, 2 onions, several stalks of celery, a couple of carrots and a few bay leaves if you have them. Boil until the meat is tender. Turn off heat and carefully remove the chicken to a large cookie sheet to cool. Strain the broth and discard all the veggies. After chicken is cooled enough to handle debone and discard all the bones and skin.
A chicken fryer can be used, as well as boneless skinless chicken breast or chicken tenderloins. The only downside to all this convenience is taste. The best taste for dumplings in my opinion is the use of a hen/chicken roaster. The absolute best is if you can find someone who raises his or her own hens out in the yard. Incredible taste. Or you may spring for an organic roaster chicken, again if it can be found. The taste is unmatched!! Some people strain off the fat. I don’t. I just let all that good chicken fat stay right where it belongs!! Just keep in mind if you use a roaster/hen it may take 3-5 hours to boil until tender.
When there’s flour all over your kitchen just laugh and wonder how I made my dumplings in a black apron and managed to stay clean. Miracles happen!


This is the time of year when football teams spend the time allowed by each state before school starts to begin their football drills. Usually the kids will be required to attend a morning drill and an afternoon drill. Those practice sessions can produce an appetite of a bear after hibernation. It is also very exhausting for a young man. Summers in Southeast Texas can be very grueling. August football practice at 8:00 AM and again at 4:00 PM the same day can be almost unbearable. Only the strong survive. And you better have enough carbs stored in your system to withstand the unbelievable drain of energy during these sessions. Hydration is another key element to survival. Those boys arrive back home after the morning session starving. Some days they will visit a local restaurant that features “all you can eat buffets.” I am sure the managers just about faint when they see those kids entering their doors. At least my two and the gang they hung out with! You know who you are…
I’m Gayle Jones and I’ve been a big chicken all my life! What I mean by that is… I have dreamed of at least a thousand options for a business but always decided I wasn’t sure I should put that dream into action. Then there’s the blog I intended to start for several years. I never got around to that action plan either. But today is the day! I finally, if all goes well when I push the publish button, will be posting my very first blog. My first love is God and His son Jesus Christ. My hope and goal for this blog is to help people find joy in their lives. I want people to be happy! Simple as that. Life has become far too complicated and busy. My desire is for the reader to recapture the simplicity that life can be. Whether that be cooking a meal, planting flowers, sharing a cup of coffee with friends. I want you to have those great big belly laughs that restores the soul. So come along with me on this journey. And remember to smile!