This is the perfect time of year to make a pot of stock and have it ready in the freezer when needed. But no worries, you can make these Chicken and Dumplings with a carton or two of your favorite store bought broth and a shredded rotisserie chicken too!
Chicken and Dumplings is thickened with the flour used to roll out the dumplings. If you use a drop-biscuit method instead, you may need to thicken the broth with a cornstarch and water mixture. Since I used a low-sodium homemade chicken stock, these Chicken and Dumplings will need seasoned with plenty of fresh ground black pepper and a little salt to taste.
You won’t believe how tender the chicken pieces are in this recipe. And when you make the stock and chicken ahead of time, the remaining steps come together in about 30 minutes. Add another 30 minutes cooking time and dinner is done. This is the perfect, thoughtful gift for a sick friend or family member too.
A deliciously rich homemade chicken stock is used for the base of this warming, healing pot of pure southern comfort food.
Ingredients
- 1 whole chicken cut-up (you can usually find a package with 2 breasts, 2 thighs, 2 wings and 2 drumsticks)
- 6 quarts water (or enough to cover the chicken and vegetables)
- 4 large carrots, cut into large chunks
- 4 stalks celery, green tops included, cut into large chunks
- 1 large onion, quartered
- 2 cups unbleached all-purpose flour, plus extra for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold butter cut into 1/2” pieces
- 1 cup whole milk scant
- 8 cups chicken broth or stock homemade or low-sodium store-bought
- 4 cups cooked shredded chicken
- 1 large carrot diced
- 1/3 cup frozen peas
Instructions
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Chicken stock can be made the day before it’s needed. In a large stock pot add the chicken, vegetables and enough water to cover by an inch or two. Heat on medium and bring to a low boil. Cover the pot, turn the heat to low and cook until the chicken is fall-off the bone tender, about 1 1/2 to 2 hours.
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Carefully remove the chicken pieces from the broth, and cool, then remove the skin and bones and discard. Pull the chicken meat apart into large pieces. Store the shredded chicken in an airtight container in the refrigerator until ready to use.
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Discard the vegetables and strain the broth into a large container. Refrigerate overnight or until ready to make the dumplings. If you chill the stock overnight all the fat will congeal on the top and is easily removed and discarded using a slotted spoon. Set aside 2 quarts, or 8 cups of broth for this recipe and freeze the remaining stock in zip lock bags in 2 or 3 cup portions. Label each storage bag and freeze laying flat if possible.
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Put 2 quarts (8 cups) of chicken broth/stock in a large dutch oven or saucepan. Heat on medium while making the dumplings.
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In a large mixing bowl combine the flour, baking powder and salt. Cut in the butter using a pastry blender or fork until it’s the size of small peas. Add the milk and mix with a fork until a dough ball forms.
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Heavily flour a clean work surface. Prepare a rimmed baking sheet or plate, also dusted heavily with flour. Roll out the dough into a large square using a rolling pin until it’s about 1/8 inch thick. Keep adding additional flour as needed to prevent the dough from sticking on the work surface or rolling pin. Cut the dumplings into pieces about 1 1/2-inches square. Place each dumpling on the prepared pan or plate. Sprinkle more flour as needed in between the layers to prevent sticking.
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Turn the heat up under the stock to medium-high and bring to a boil. Add the chopped carrots, then add the dumplings, one at a time, stirring continuously to prevent them from sticking to each other. The extra flour coating the dumplings will help thicken the broth so don’t worry about shaking it off. Bring the pot to a boil, then reduce the heat to medium-low. Cook the dumplings for about 20 minutes, stirring frequently, or until they are no longer doughy. Thicker dumplings may need 5 more minutes to cook, but take care that you don’t overcook to the point they are falling apart. The broth should thicken while the dumplings cook. If you prefer a thicker gravy, see NOTE below.
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Add the cooked chicken to the pot and heat until warmed through. Check the seasonings and add freshly ground pepper and salt as needed. Remove the pot from the heat and add stir in the peas. Allow the stew to rest for a few minutes, then ladle into bowls and serve. Garnish with parsley if desired and plenty of fresh ground black pepper. Enjoy!
Note: If you prefer a thicker gravy, mix together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly drizzle the cornstarch mixture into the hot broth, stirring constantly, until you reach the desired consistency.
source : savingdessert.com
