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
Dumplings:
1/4 cup Crisco shortening
1 egg
1 cup cold water
2 1/2 cups Weisenberger self-rising flour
Extra self-rising flour
White pepper
DIRECTIONS:
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.
