Chicken and Dumplings

I do requests. Have I mentioned that? True, there are only a few people who have the ability to make requests to me, but to these folks I say “bring it on!”.

Such is the case for this recipe. Tara approached me on Sunday about making Chicken and Dumplings, and I said I could get it done on Thursday. This way, she could look forward to the dinner, and still take the leftovers to work for lunch the next day.

Chicken and Dumplings is one of those recipes for which different people have different ideas about. Some believe that the dumplings should be baked, rather than drop boiled. Other’s believe that the broth should be thicker. The great thing is that all of these variations are acceptable.

It is a simple recipe, but takes about 2 hours for the entire process.

  • 1 tablespoon oil
  • 1 yellow onion, sliced
  • 1 2 1/2 – 2 lb chicken, cut into proper parts
  • 2 garlic cloves
  • 2 Qts. Water
  • 1 carrot, diced
  • Salt and Pepper, to taste
  • 2 Cups All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 3 Tablespoons Shortening
  • 3/4 Cup Buttermilk
  • Chives, for garnish

Place 1/2 of the onions, garlic and oil in a dutch oven or stock pot and allow to sweat for about 5-7 minutes. Add the chicken and brown as best as possible.

Add the two quarts of water and bring to a boil. Add salt and pepper to taste, reduce heat, and allow to simmer for 90 minutes. Remove chicken and allow to cool. De-bone the chicken, cutting the meat into bite sized pieces and set aside.

In a bowl, mix together the flour, baking soda, and salt. Cut in the shortening until the mixture resembles coarse meal. Add the buttermilk and mix with a fork. Then work the dough by hand.

Bring the broth back up to a boil. Tear off pieces of the dough, roughly 1 to 1 1/2 inches in diameter and shape into a sphere. Drop in the boiling broth, one dumpling at a time. Once all dumplings are in, cook for 8-10 minutes. Add the chicken back into the broth.

Serves 6

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