Tuesday, March 26, 2013

Homemade Chicken and Dumplings

When I take a meal to a family, it is almost always chicken pot pie or chicken and dumplings.  This is definitely an "old-fashioned, takes some time" recipe.  But it's so good that I don't mind taking the time to make it.  This makes a pretty full pot and we rarely have much left over.

Chicken and Dumplings 

2.5-3 lb whole chicken, or 4 cups cooked chicken, chopped or shredded
2 cups chicken broth, or 6 cups chicken broth with water added as needed
2 cups all-purpose flour 
1/2 tsp salt 
5 T butter 
1 egg 
1/2 cup whole milk 

Place the chicken into a large pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking, skim away any foam that forms in your pot. Simmer for 1 1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool. De-bone the chicken once it is cool enough to handle. While de-boning the chicken, discard the undesirable parts. Cut de-boned chicken into bite sized pieces. OR Bring pre-made broth/water to a simmer and then skip to nest step.

To prepare dumplings, mix flour, salt, egg, butter, and milk in a stand mixer. Continue to mix until a ball forms. Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite-sized pieces.

Bring the chicken broth to a boil. Drop dumplings into the broth, ensuring that they submerge. Add all of your dumplings to the broth. Reduce heat to medium-low and cook for 8-10 minutes. Add chicken and simmer until chicken is heated. You can also thicken broth with a cornstarch/water paste to your liking.

Chicken and dumplings do not photograph very pretty, but I added the picture anyway.  

1 comment:

  1. Holy Cow!! You want to make me some and bring them all the way to FSM!?!? ;-)))


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