Hoyt Tidwell made the Chicken ‘n Dumplings recipe that made him a viral video sensation on Facebook. Hoyts's new cookbook Hoyt’s Kitchen, Volume 2: Favorite Recipes from Hoyt, Family & Friends, along with his first cookbook, Hoyt’s Kitchen: Favorite Recipes from Hoyt and Family are both available on his website. To order one of Hoyt’s cookbooks, watch more of his videos or for more information visit www.HoytsKitchen.com . Follow Hoyt on Facebook at https://www.facebook.com/hoytskitchen .
Chicken & Dumplings
1 whole chicken or 4 chicken breasts
10 chicken bouillon cubes; divided
18 cups chicken broth
1/4 cup Crisco shortening
1 cup cold water
2 1/2 cups Weisenberger self-rising flour
Extra self-rising flour
In pot, cook one whole chicken or 4 chicken breasts and 2 chicken bouillon cubes until done; remove from pan; let drain; pick chicken off bone; set aside. Put 18 cups, no less, chicken broth into large pan for dumplings; add 8 more bouillon cubes; bring to boil on medium-high heat; continue to boil until dumplings are ready. Drop dumplings into boiling broth, a few at a time, shaking pot to separate dumplings, DO NOT STIR; keep repeating until dumpling are all in pot. Add white pepper (no spoon) to dumplings; turn heat to medium; add chicken; cook on low until done – don’t let them stick.
DUMPLINGS: Combine Crisco, eggs, cold water, and flour; mix by hand, adding more flour as needed until dough gets real stiff. Divide dough into 4 parts; taking 1 part at a time, roll dough out onto floured surface; roll until it’s real thin, about 1/16-inch thick; with pizza cutter, cut dough into 3/4-inch squares.