Thursday, August 09, 2012

Tim McGraw's Chicken and Dumplings


I don't have to tell my close friends and family who are visiting this post about my love for all things Tim McGraw.  But, for those of you not so familiar with me on a personal level, I have followed Tim and his career faithfully and have been a huge fan for many years now.  I was working in a music office in Nashville, Tennessee at age nineteen when Tim's hit, "Don't Take the Girl," first came out.  I would call in almost everyday to the radio station to request it be played, then I'd sit there at my desk balling like a baby because the lyrics were just so touching.  Thus began my love affair with his music. 

Throughout the years, my husband has lovingly endured my obsession with collecting Tim memorabilia, listening to just-released albums over and over and over ... and hunting down the perfect concert tickets online.  He has even accompanied me to numerous concerts.  And, for the record, I have one small tattoo.  It is based on our favorite Tim McGraw song that has a really special meaning to us.  And, my kids joke that Taylor Swift's song, "When You Think Tim McGraw," must be about me!

Just for fun, here is a little collage of some photos taken through the years from concerts we've attended:

Following his career lead me to watch he and Faith years ago on an Oprah show appearance.  They prepared this recipe.  The story goes that Tim made this for Faith when they were dating.  It has become a favorite of ours. 

The dumplings in this recipe are not your typical fluffy variety.  They are rolled out and cut into squares.  They remind me a bit of my homemade egg noodle recipe, but made into large squares instead of skinnier noodles .  Click HERE for a video of Tim and Faith making this recipe in their Tennessee kitchen. 


1 small chicken
1 cup of chicken broth
2 cups all-purpose flour
3 tablespoons butter shortening
3/4 cup buttermilk


Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.

In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.  Stir occasionally. 

And, yes, we do double starch in this meal quite often when making this recipe ... by serving the dumplings over mashed potatoes.  All that beautiful, tasty gravy needs somewhere to call home!

Recipe Notes:

  • Taste your liquid after adding in the broth.  If you feel it needs more flavor, add in one or two chicken bouillon cubes or some chicken base.

  • Don't have buttermilk on hand?  Click HERE for a two-ingredient recipe for a quick buttermilk substitute. 

  • If you don't have butter-flavored shortening in the pantry, I have done a combination of half real butter and half regular shortening.  It turned out just fine! 
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  1. Thank you so much. This recipe is old. My Mother made dumplings like this but most of the women of her time rolled that pastry out so thin that it was almost like paper. I have been looking for the ingredients and you made it possible for me to make the dough.

    1. So glad you found what you were looking for here!!!