Chicken and Dumplings
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
254 kcal
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Course
Main Course
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Cuisine
American
Chicken and Dumplings
Description
This recipe begins by preparing a homemade chicken broth by simmering a whole chicken with celery ribs, onion, carrot, and peppercorns until the chicken is tender. After cooling, the chicken meat is removed from bones and skin, which are discarded, and the broth is strained and skimmed of fat. Dumplings are made from a simple dough of flour, salt, baking powder, chicken fat (or substituted solid shortening), and milk. The broth is seasoned with chopped parsley and salt. Droplets of dough are dropped into the simmering broth, where they cook until tender, infusing the dish with a soft dumpling texture combined with savory chicken flavor.
The dish offers a warm, comforting combination of rich homemade broth, tender chicken pieces, and fluffy dumplings that absorb the broth's flavor. The use of fresh herbs and homemade broth provides depth and freshness.
Chicken and Dumplings can be paired with fresh green beans or green peas for a complete meal. It also works well as a filling comfort food on cooler days.
Leftovers should be cooled completely and stored in a sealed container in the refrigerator, keeping well for up to three days. Adjust seasoning of the broth before adding dumplings if a stronger flavor is desired by tasting and adding chicken stock cubes or salt as needed.
Ingredients
For the homemade chicken broth:
- 2 celery ribs
- 1 onion
- 1 carrot peeled and halved
- 1 chicken about 3.5 pounds, whole
- 10 peppercorns
- water (enough to barely cover chicken)
For the dumplings:
- 2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. baking powder
- 3 tbsp chicken fat (add solid shortening to make 3 tbsp total fat if needed)
- 1/2 cup milk (plus more if needed)
For Cooking:
- ¼ cup flat leaf parsley finely chopped (or 2 tbsp dried)
- 2 tsp salt
Instructions
- Trim and cut the celery ribs in half. Peel the onion and leave whole.
- Remove the chicken from its packaging. Remove the giblets, if included.
- Place the chicken, celery, onion carrot, nd peppercorns in a large pot. Add water to barely cover the chicken.
- Bring to a boil. Reduce heat to simmer and cook, covered, about 45 minutes or until the chicken is tender.
- Remove chicken from the broth and allow to cool briefly. Store in refrigerator until needed.
- Remove the celery, onion, carrot, and peppercorns from the broth. Store the broth in the refrigerator for several hours or overnight.
- The recipe may be made up to this point and held for several days before proceeding. When ready to finish the chicken and dumplings, continue as follows:
- Remove all skin and bones from the chicken. Discard the skin and bones and set the meat aside.
- Skim the solidified fat from the broth and set it aside to use in the dumplings.
- Place the broth, reserved chicken and parsley in a very large pot and bring to a boil over medium-high heat. Taste for salt and add more if needed. While the broth is heating, make the dumplings.
Make the dumplings:
- In a large bowl combine the flour, salt, baking powder and chicken fat (if there isn't enough fat from the chicken, add solid shortening to make a total of 3 tablespoons of fat). Use a pastry cutter or fork to mix the fat roughly into the flour.
- Gradually add milk until the dough reaches a good consistency for rolling. The dough should be slightly less firm than a pie crust. If the dough seems too wet add a little flour. If too thick, add a little more milk.
- On a well-floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust. Using a sharp knife or pizza cutter, cut the dough into long strips or squares as you prefer.
- Drop dumplings individually into gently boiling chicken stock. Continue until all the dough is used.
- Cook approximately 20 minutes or until dumplings are cooked through. Stir several times while cooking to keep dumplings separated, but be careful not to break the dumplings when you stir.
Notes
- Taste the broth before adding dumplings; add chicken stock cubes or salt if it needs more flavor.
- Serve this dish with fresh green beans or green peas for a balanced meal.
- Store leftovers in a sealed container in the refrigerator for up to three days to maintain freshness.
- The solid fat skimmed from the broth can be used in the dumplings to add flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 254kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 688mg | 29% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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