Chicken 'N Dumplings Recipe

The special secret to this amazing Chicken 'n Dumplings recipe is to remove the fat from the chicken broth.


| February 2013


In Texas and throughout the South, myriad barbecue joints claim the title of “best barbecue.” Many barbecue enthusiasts would nearly fight to the death to defend their favorite, and the Salt Lick is certainly a contender. But Salt Lick owner Scott Roberts doesn’t care about that. He’s more interested in the smiles on his customers’ faces as they leave the restaurant. With more than 600,000 customers served each year, he may be onto something. The Salt Lick Cookbook (The Salt Lick Press, 2012) is not a book just about Salt Lick barbecue. It’s about how the barbecue came to be: a story of respect for the land, its history, and the family that planted its roots in Driftwood and cultivated a well-deserved reputation. The excerpt below comes from chapter 3, “Hisako’s House.”   

More from The Salt Lick Cookbook:

Smoked Brisket Burger Recipe 

Roxie’s Chicken ‘N Dumplings Recipe

Both Roxie and my mother made amazing Chicken ’n Dumplings. But my first experience with the dish was from my mom’s recipe, which had really fluffy dumplings. Roxie’s dumplings were more flat and dense. They were good, but they didn’t look right to me. I’ll never forget the look on her face when I told her she was making her dumplings wrong. Thinking back now, I’m lucky I ever had Sunday dinner at her house again.

Though their recipes were different, they did share the same secret, which is to start the day before so that you can remove the fat. In the South? Remove the fat? Yes, it is heresy, but it is true. Chicken and dumplings is just a better dish without the fat.

1 whole chicken (about 3 pounds)
1 onion, chopped
8 cups water
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Dumplings:    
2 cups flour
1 teaspoon pepper
3/4 cup ice water
3/4 cup chilled butter, cut in pieces

Leslie Gray
3/3/2013 4:05:36 AM

What about the butter? Did I miss something?






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