Old Fashioned Homemade Chicken Dumplings Recipes
OLD-FASHIONED CHICKEN AND DUMPLINGS
Here's a meal-in-one that's sized right for a pair. The whole dinner comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. -Claire Bruno, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 1322mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
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- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes.
- Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.
- You can combine it all using a fork or a pastry cutter or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
- Now pour in the milk. You want to measure out a little less than a cup. Mix it all together. Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
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- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
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- Cook the chicken: Place the chicken in a large pot, and cover with cold water. Add coarsely chopped carrot, onion quarters, garlic cloves, and bay leaves. Season with a big pinch of salt. Bring to a boil, then reduce to a simmer, and cover with a lid. Allow the chicken to simmer for 1 ¼ to 1 ½ hours, skimming off the foam occasionally. When the chicken is done, it should be tender and easily pulled from the bone, with an internal temperature of at least 170 degrees Fahrenheit. Carefully remove chicken from the pot, pull off and shred meat, and set aside.
- Add vegetables to broth: Strain the broth made from cooking the chicken through a fine-mesh sieve. Return 7 cups to the pot, then reserve and set aside 1 additional cup to cool and use later in the recipe (you should have more than the 8 cups of broth needed for this recipe - freeze the extra to use later). Add poultry seasoning, ground turmeric, sliced carrots, and sliced celery. Simmer for 5-7 minutes, or until carrots and celery are not quite tender.
- Season and thicken broth: Taste the broth for seasoning. Add chicken base (this is optional, but I like to add a little chicken base to boost the flavor) and season generously with salt and pepper to taste. In a small bowl, whisk together the reserved 1 cup of cooking liquid with the flour until smooth. Stir mixture into the gently bubbling broth (should become slightly thickened, but not as thick as a gravy.)
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- Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
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