This recipe dates
back over 100 years and maybe longer. This was my grandmotherís recipe and I
believe that she got it from her mother. I used to eat this at my Grandmother
Neel's house when I used to visit every summer down on the farm in Northeastern
OK. One of my earliest memories is my mother making this and Oh how I loved
it! My kids love it too. I was never good at making it. My daughter can make
it but still does not quite taste like what Mama used to make. My grandmother
was a Cherokee Indian and it is believed that this chicken recipe may have
originated before the Cherokees were forced to move west. This recipe was passed
word of mouth down from generation to generation and my mother, Jewell Neel Van
Osdol, wrote it down for me Nov. 25, 1977. My Grandmother, Willora Cleora
Josephine Bee Neel, passed away in 1975 and my mother, Jewell Neel Van Osdol,
did the same in 2002 at the age of 91. My grand mother, mother, myself and my
daughter all belong to the western band of the Cherokee tribe.
FOLLOWING RECIPE THROUGH
BEFORE MAKING IT
Grandma's Chicken and Dumplings
wide noodle dumplings (recipe for dumplings below)
Stew a fat
chicken with a little salt, until done be sure to cook the chicken in plenty of
water. When chicken is done take out 1 Ĺ cups broth to make your dumplings with.
Set broth aside to cool.
bones out of the chicken. Make sure no bones are left for someone could choke on
a small bone.
There is no
set amount of flour to use for this is an old recipe and they did not have set
amounts in the old days. Take flour and make a small mound of it, on a bread
board or in a bowl. Put a hole in the top of the mound like a hole in a volcano.
Pour in the cool chicken broth with a little salt in the hole and stir with a
fork until dough holds together. DO NOT OVERWORK THE DOUGH OR THE DUMPLINGS
WILL BE TOUGH. Then roll out dough like for a piecrust. Cut the dough into
wide strips. Repeat making the dumplings till you have the amount of dumplings
that you desire.
into the boiling broth that was left in the pot after the chicken has been
removed and boned. When your dumplings are done, about 20 minutes later, add
the boned chicken and one-pint half and half. Turn your fire off and let it set
a little while. You do not have to use all the chicken with the dumplings if you
do not want that much chicken. You can add a little pepper to the broth as you
drop in the dumplings into the boiling broth. Getting this recipe right takes
Visitor Comments: "I just want to thank you for your
website and the obvious work that it has taken. I thank you especially for the
Chicken and Dumpling recipe. Maybe now I will be able to make it the way my
"This is the first time I have ever seen a recipe that matched
what I learned as a child from my Arkansas mom and grandmothers. To me this is
the ONLY way to make a tasty tender dumpling. Thanks!"
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