Classic Chicken & Dumplings – Verse One
“You may write me down in history
With your bitter, twisted lies,
You may trod me in the very dirt
But still, like dust, I’ll rise.”
“Does my sassiness upset you?
Why are you beset with gloom?
’Cause I walk like I’ve got oil wells
Pumping in my living room.
Just like moons and like suns,
With the certainty of tides,
Just like hopes springing high,
Did you want to see me broken?
Bowed head and lowered eyes?
Shoulders falling down like teardrops,
Weakened by my soulful cries?
Does my haughtiness offend you?
Don’t you take it awful hard’
Cause I laugh like I’ve got gold mines
Diggin’ in my own backyard.”
“You may shoot me with your words,
You may cut me with your eyes,
You may kill me with your hatefulness,
But still, like air, I’ll rise.
Does my sexiness upset you?
Does it come as a surprise
That I dance like I’ve got diamonds
At the meeting of my thighs?
Out of the huts of history’s
Up from a
I’m a black ocean, leaping and wide,
Welling and swelling
I bear in the tide.
Leaving behind nights of terror and fear
Into a daybreak that’s wondrously clear
Bringing the gifts that my ancestors gave,
I am the dream and the hope of the slave
Classic Chicken & Dumpling Soup
- 2 quarts water
- 1 small whole chicken giblets removed and quartered
- 2 ½ tsp salt
- ½ lb carrots sliced
- 2 cups biscuit mix see below
- ½ tsp granulated garlic
- ⅔ cups milk
- 1 tbsp parsley roughly chopped
- 4 cups All Purpose Flour
- 1 cup whole wheat flour
- 1 cup nonfat dry milk powder or buttermilk powder
- ¼ cup baking powder
- ½ tbsp salt
- ¼ tbsp cream of tartar
- 1 ¼ cups vegetable shortening
Bring the water, whole chicken, and salt to a low boil in a large stock pot.
Back heat down to medium and allow to simmer for 2-3 hours (you can go longer if you want).
Fish out the chicken quarters and skim any large pieces of scum from the broth. Allow the chicken to cool to room temperature and shred the meat.
Add the carrots to the broth and allow to simmer for 10-15 minutes.
In a medium bowl, mix the biscuit mix, granulated garlic and milk into a loose dough.
Use 2 spoons to ball up the biscuit dumplings into 1 1/2 inch balls and add to the broth.
Allow dumplings to gently simmer for 4 minutes then flip over and allow to cook for another 4-5 minutes.
Add the shredded chicken and parsley and serve.
Biscuit Mix Instructions
In a large bowl, sift together the dry ingredients. With pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.