Yesterday I started a look at dumplings and ended with an apple dumpling recipe. Today let’s explore some history of chicken dumplings (also spelled “Chicken ’n’ Dumplings) for the Christmas season. In research for my book Hog and Hominy I came across a secondary source that described West African women commonly serving chicken together with collard greens and dumplings. I also found during interviews that this African retention survived the middle passage, slavery, Jim Crow, and the Great Migration. I document this in several chapters of my book. A case in point is that Ruth Thorpe Miller’s mother from Savannah, made chicken ’n’ dumplings for Christmas long after migrating to Harlem in the 1920s. Similarly my great aunt Maggie White from Windsor, North Carolina migrated to Ossining, New York, in Westchester County, 30 minutes north of New York City. During the Great Depression she kept her “big boned” children filled with chicken ’n’ dumplings during the holidays. And Joyce White tell us that in the 1940s, Christmas as a child in Alabama would be filled with the “warming aroma of Chicken ’n’ Dumplings, which was made with a big hen,” in her mom’s kitchen. Here are some Chicken ’n’ Dumpling recipes that I hope you will try this Christmas season:
http://www.ifood.tv/network/chicken_dumplings_southern_style/recipes
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