Chicken and Dumplings

The story behind the recipe:
Chicken and Dumplings (or, Dumplins, as is more accurate) are a staple in my lineup of comfort foods, and I've enjoyed experimenting with recipes through the years. This recipe is extremely special because it's straight from the cookbook of a woman named Jo Barger. Jo was THE cook at my grandparent's country church, and her chicken and dumplings were a favorite in the community. We even had the privilege of Jo making the dish for our picnic wedding reception in 2012. Jo passed away in 2019, and I love to make these in her honor. You all...these are so good.

Tips & Tricks for Making:
As one might expect for a dish made by a southern farm chef, the recipe itself is pretty simple. It's the tips and tricks that get a little more abstract (and they aren't on the recipe - they live in the head of whoever is cooking). Here are some notes:
1) From scratch broth: Jo says that the key to good Chicken and Dumplings is getting the broth right! The best way to do this is to make it from scratch.
2) Pre-made broth: If you want to skip the chicken boiling/broth process, you're welcome to and instead use pre-made broth and prepared shredded chicken. You can even buy a rotisserie chicken and refrigerate it until you're ready to separate the meat. 
3) Be prepared to do a lot of tasting to perfection! If you're a literalist and can't stand going off-book, this might be a good opportunity to try it out! Be prepared to rely on your taste buds to tell you when the broth is ready, and have butter, salt, and pepper at the ready. It'll be fun.