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Gluten Free Chicken and Dumplings

Inspired by Cousin Bernetta Rhock
Mt. Vernon, Somerset County, Maryland

Gluten Free

Chicken n’ Dumplings

 

 

Though the practice of using noodles and dumplings in soups traveled with the early settlers to America, "Chicken and Dumplings" did not become a stew-like dish for a long time. During the early 1800s, stuffed dumplings gained popularity with the use of unfilled dough, cooked with broth and chicken. By the late 1800s, the number of dumplings used increased; thickening the dish and stretching how many people one chicken could feed. This well-known dish in the American South was eventually adopted by New Englanders and people in the Midwest. Since it was economical, the dish became a regular staple in African American homes during the Great Depression.

For Broth

2 lb chicken fillets (cut or sliced)

3 c. Swanson Chicken Broth
3 Tbsp cornstarch
½ tsp black pepper
1 tsp butter 1 tsp kosher salt

For Dumplings

¾ c. Bisquick Gluten Free flour mix
⅓ c. buttermilk
2 Tbsp butter (melted)
1 large egg
1 egg yolk

Cut chicken fillets into bite-sized pieces, and place in a medium pot. Add broth, salt, pepper, and bring to boil.

In another bowl, add buttermilk and cornstarch. Whisk until smooth. Add to chicken mixture and reheat to a boil. Place dumpling mixture into a medium sized bowl, and stir with a fork until it is completely blended.

Roll out the dough, and slice it into ¼ inch strips. Gently drop strips into the boiling chicken mixture. Cook uncovered over low heat for 10-12 minutes. Cover and continue to cook for an additional 15 minutes.

Note: This variation uses boneless chicken to save time.

BBQ Pulled Pork Sandwiches

 

There are two main reasons why the pig became a widely accepted food source in the South. Compared to beef, they were easier and cheaper to maintain; and they were able to provide more offspring. In colonial times, up until the 19th century, White Southerners ate on average, five pounds of pork for every one pound of beef. Slaughtering the pig was community event and all were invited. Eventually, the traditional Southern barbecue grew out of these gatherings.  

     

 

Dry Rub

1 (5 to 7 pound) pork roast shoulder

3 Tablespoons paprika

1 Tablespoon garlic powder

1 Tablespoon brown sugar

1 Tablespoon dry mustard

3 Tablespoons coarse sea salt

 

Apple Cider-Vinegar BBQ Sauce

1½ cups apple cider vinegar

1 cup French’s Classic Yellow Mustard

½ cup Heinz ketchup

⅓ cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon kosher salt

1 teaspoon cayenne

½ teaspoon freshly ground black pepper

Pan drippings from pork shoulder

 

Preparation of Pork Shoulder

(The Night before)

Mix paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Generously rub the spice mix completely over the pork. Cover in plastic wrap and refrigerate overnight.

Cooking Day

 

Preheat oven to 300°F. Place pork shoulder in a roasting pan and roast for 6 hours or until the meat is falling apart. (A thermometer placed in the thickest part should read 170°F).

 

Prepare the BBQ Sauce Combine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.

 

Allow to simmer, stirring until the sugar dissolves. Remove from heat and set aside.

 

When the pork is fully cooked and falling apart, remove it from the oven and place it on a large platter. Let it cool for about 15-20 minutes.

 

While cooling, deglaze the pan over medium heat with ¾ cup water. Scrape with a wooden spoon to pick up all of the browned bits. Reduce heat by half. Pour into the pan with the sauce, and cook 7-9 minutes.

 

By this time, the meat should be cool enough. Begin pulling the meat from the shoulder. Use 2 forks…one for keeping the shoulder steady, and the other to pull shreds of meat from the shoulder.

 

Place the shredded pork in a bowl and pour half of the sauce over it. Stir thoroughly so that the meat is completely covered in sauce.

 

Note: Serve on Whole Foods Gluten Free Hamburger Buns.