Chicken and dumplings from Jubilee: Recipes from Two Centuries of African-American Cooking (page 236) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil or olive oil for bacon drippings, half and half cream for heavy whipping cream, and vegetable shortening for chicken fat. See recipe for a variation.

  • hirsheys on March 24, 2025

    Very delicious and nice change to my usual chicken pot pie. Great flavor. I used bone in chicken breasts (per my usual preference) which worked great, and pulled the meat - not listed in the recipe, but seemed obvious and I was glad I did. Also added peas. Otherwise I followed directions, using butter as my fat in both the filling and the dumplings (and would again) - very clean flavor. Only thing I did wrong was add extra broth beyond the 4 c because I got nervous there wouldn’t be enough and it was too soupy.

  • shelbstirr on February 05, 2025

    My first time making chicken and dumplings, this was very good. Warm, rich, and comforting as a winter meal. I used bacon fat for both the veggies and the dumplings, and would do that again!

  • Lsblackburn1 on October 07, 2024

    Delicious! I made the drop dumplings and they were light and fluffy. Used 6 bone- in chicken thighs. Peas would have been great… next time!

  • Soulkitchenjen on November 13, 2022

    Made with chicken thighs. I removed the chicken and shredded and deboned. I added back to the pot with some peas. Absolutely delicious. I used the regular dumpling recipe.

  • Riya08 on October 13, 2020

    I used already cooked chicken (whole, from making stock in the IP), and added the chicken in at the end. I did use rendered chicken fat for the dumplings, and bacon drippings for sauteeing the vegetables. The dumplings were quite sticky, but they turned out really good even if I had to add a little extra flour when kneading and rolling them out. It makes a lot!

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