ROW: Chicken and Dumplings

Hi All, My name is Jenn and I am excited to be part of the Diapers-n-Heels team bringing your some of my favorites from the kitchen.

This week's recipe is not only one of my family's absolute favorites, but it is the most requested when bringing dishes to friends and family.

Recipe of the Week: Chicken and Dumplings

Want to save this project?

Enter your email below, and then we'll send it straight to your inbox. Plus get awesome new projects from us each week.

Ingredients:

1 whole roasted chicken (I buy one, but feel free to cook one or substitute with 4 cups shredded pre-cooked chicken)

12 cups of water

1 tablespoon Olive Oil

2 carrots

4 stocks of celery

1 small onion

3 cloves of garlic

3 fresh sage leaves

3 fresh rosemary stocks

3 fresh thyme stocks

2 containers of canned biscuits (16 biscuits) or you can make your own biscuits

½ cup of flour

Salt and Pepper to taste

Prep Time: 20 mins Cook time: 2 ½ to 3 hours Servings: 6-8

Cooking Instructions:

De-bone chicken; separating meat and bones, I also remove all skin and any excess fat. Set aside bones, and shred chicken into large bit size pieces. Place chicken into dish and refrigerator until later. Roughly chop carrots, celery, and onion into pieces; using large stock pot over medium heat, coat bottom of pot with Olive Oil and saute veggies for 2-3 minutes. Add garlic, chicken bones, and fresh herbs to the pot, and then pour in water. Make sure you have added enough liquid to cover the chicken bones. Bring mixture to a boil, reduce heat and simmer for 2 hours (or longer if you like).

Once stock has simmered for at least 2 hours, turn off heat.Using a strainer over another large stock pot, strain stock removing all bones and vegetable pieces and leaving only the stock. (This step is tricky and could be dangerous if the original stock is still very hot, cool slightly and then strain).Add shredded chicken to the strained stock and bring back up to a boil.

While you are waiting for broth and chicken to come to a boil, open and remove the biscuits from the cans. Place on a very well floured surface, and roll each biscuit out until flat, make sure each side of the flattened biscuit is well floured. Stack 8 flattened biscuits together and using a knife cut into stripes, repeat with remaining 8 biscuits that you have flattened. Loosen strips and add a little more flour to ensure that stripes of dough are not sticking together.

Once stock is at a boil, slowly (and carefully) add a handful of dough pieces to broth until all pieces have been added. Dough will float to the top, DO NOT STIR. You want to push dough pieces into broth using the back of a spoon, if you stir the mixture the dough pieces will break apart and you will end up with little bitty dumplings. Continue submerging dough pieces in boiling broth for 5 minutes and then let cook for another 5 minutes. Turn off heat, add salt and pepper to desired taste, use a ladle to give the chicken and dumplings a stir and then serve up.

Quick version - you can use pre-made, boxed or canned chicken stock. Already shredded chicken pieces, heat together stock and chicken and then skip right to adding the dumplings. It will be good, but not as good as using fresh ingredients and making your own roasted chicken broth.

More Appetizers

About Alli

Footer