Chicken and Dumplings
A flavorful chicken broth with chicken and dumplings added in! A favorite family recipe!
Equipment
- 1 cutting board
- 1 chef's knife
- 1 stockpot/Dutch oven
- measuring spoons
- liquid measuring cups
- 1 Rolling Pin
- parchment paper
Ingredients
- 1 whole chicken
- 2 t salt
- 1/2 t pepper
- 1 t celery salt
- 1 t other herbs or seasoned salt
- 2 stalks celery, chopped
- 1 C carrots, chopped
- 1 C chopped onion
- 1 t Better than Bouillon Chicken stock
- 4 C chicken broth You may use water only, if you don't have chicken broth to cover the chicken.
Dumplings
- 2 C Flour- all purpose
- 1 t baking powder
- 1/2 t salt
- 1/3 C shortening, butter, coconut oil OR chicken broth
- 3/4 C milk
Instructions
- Place chicken in a large stockpot or Dutch oven.
- Chop carrots, onion and celery.
- Add carrots, onion, celery and seasonings.
- Cover with chicken broth and/or water.
- Bring to a boil and cook until chicken is done, about an hour or so.. or longer if desiring more of a bone stock.
- At this point, strain out any pieces of skin or bone or undesirables from the broth either by lifting out with a strainer or straining the entire pot to clear out broth.
- If removing when just done, place chicken in a large baking dish and remove chicken skin, cartilage and bones from chicken. ***If you make more of a bone broth consistency, separating chicken pieces from other cartilage, bone and skin is a little more difficult to add the "good" pieces of chicken back to the broth to make the chicken and dumplings.
- I prefer not to shred my chicken, but cut into bite sized pieces. Choose what chicken consistency you prefer.
- Add the chicken to the broth in the Dutch oven and wait to heat again until the dumplings have been made.
Dumplings
- Mix together the flour, baking powder and salt in a mixing bowl.
- Cut in the shortening, butter or coconut oil with a pastry blender until it looks like coarse crumbs.*** If choosing to use chicken broth as your "fat", spoon in and stir in.
- Make a "well" in the center of the dough in the bowl and add the milk and stir until the dough just clings together.
- Place the dough on a lightly floured parchment paper and with your hands lightly floured, knead dough gently for 10 to 12 times and shape into a round ball.
- Roll out dough with a lightly floured pastry roller to about 1/4-1/2" thickness.
- Cut out in strips about one inch wide and long.
- Heat chicken broth to boiling and add chicken.
- Drop dumplings into the boiling broth one at a time, separating as you add them to prevent sticking together.
- Cook until dumplings are puffy and broth has thickened a little.
- Use a ladle to serve-- Enjoy!
Notes
TIP: For reducing the fat in this recipe--
--This recipe can be made in two days. I often cook the chicken and separate the chicken and discard the carcass and skin and then place the cut chicken in a container and the broth in a separate container and refrigerate until ready to prepare the dumplings. The refrigeration gives an opportunity to "skim" the fat from the broth to make it a bit healthier and save time when I am making the Chicken and Dumplings recipe.
--Secondly, you can reduce fat by using chicken broth to make the dumplings instead of shortening, butter or coconut oil. It provides both flavor and a "less fat" way to make them.
A perfect comfort food or Sunday menu recipe! Hope you enjoy!