Classic Chicken And Dumplings
From keni 15 years ago
- 200 minutes to make
- Serves 6
A classic recipe for chicken and vegetable broth with easy, flavorful drop dumpling cooked right in the pot. Full of flavor the way the dish originated. :)
Ingredients
- About 4lbs bone in chicken, cut up(a whole fryer is best, leg quarters second best, in my opinion) shopping list
- 4-5 stalks celery, chopped shopping list
- 1 large onion, diced shopping list
- about 1-1 1/2 cups carrots, chopped(I like to use baby carrots) shopping list
- 2T dried parsley, or 1/3 cup fresh shopping list
- 2 cups chicken stock shopping list
- poultry seasoning or your favorite season salt blend shopping list
- sea or kosher salt and fresh ground black pepper shopping list
- DUMPLINGS: shopping list
- 2 cups flour shopping list
- 1 1/2T baking powder shopping list
- 2t dried parsley shopping list
- 2 1/2t season salt blend(with salt, garlic, onion, etc) shopping list
- 1/4 cup butter, melted shopping list
- 3/4 cup milk(or buttermilk) shopping list
How to make it
- In large stock pot, place chicken pieces, onion, parsley, celery, carrots and broth. Add water to cover chicken.
- Add some seasonings(more will come later, so don't over season, now)
- Simmer for about 2 hours until chicken is very tender and cooked through.
- Remove chicken from pan onto large platter and let cool about 30 minutes.
- Once cool enough to handle, carefully remove the meat from the bones and skin and return to stock pot.
- Taste, reseason, and return to a simmer while preparing dumplings.
- Add baking powder, parsley and season salt to flour and mix well to combine.
- Add melted(slightly cooled) butter and mix slowly with fork until just mixed into flour mixture. This won't be crumbly like other biscuit type doughs, but will be slightly lumpy.
- Slowly add milk to center of flour mixture and carefully mix until just combined. DO NOT OVER MIX
- Drop dough by large spoonful into broth.
- Let simmer, covered, about 10 minutes, carefully spoon broth over dumplings, then recover and simmer another 10-15 minutes until dumplings are cooked through.
The Rating
Reviewed by 11 people-
Love chicken and dumplins, your recipe sounds wonderful...:)
gagagrits
in Irmo loved it
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i made a version similar to your version but i had to refrigerate, roll out and cut the biscuit dough. i think im gonna try your version next time and see if the refrigeration process really makes a difference. hopefully it doesnt! i will let you kno...more
missdrea
in Milwaukee loved it
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Always wanted a southerner's recipe for making dumplings. I tried them for the first time years ago when I was there in AL. Never found a recipe on the west coast that even came close to being as good! Also your soup sounds wonderful too.
grumpybaker
in Jacksonville loved it
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