recipe rating: INTERMEDIATE*
I love chicken and dumplings. I mean, I really LOVE chicken and dumplings! I especially love chicken and dumplings when it’s cold outside, and man has it ever been cold!
Other than fried chicken, chicken and dumplings is my favorite thing in the world to eat. Well, except for cherry cobbler–and– oh yeah, prime rib with mushroom butter sauce–and then of course, there’s smoked BBQ ribs…..But, for real, chicken and dumplings is right up there towards the top of my list!
As much as I love it, I don’t make chicken and dumplings very often because it’s a pain in the butt to put together. If you’re in a hurry, don’t make this dish! Make yourself some fake chicken and dumplings using plain old canned chicken broth and cut up canned biscuits for the dumplings. Heck– if you’re that shameless, go ahead and toss in some canned chicken. And if that sounds fine to you, please take your sad self to someone else’s blog! We can never be friends. Never. Nope, not possible.
If you decide to stick around and commit to the real deal, go ahead and put a whole skinned chicken in a large pot. To make this easy on yourself, cut away as much of the skin as you can while the hen is still partially frozen. Don’t get all anal about removing every last bit of skin because a little chicken fat will make the stock taste like it’s supposed to–REALLY GOOD! Throw in a package of 6 chicken thighs. I use the boneless, skinless variety because I’m lazy and like to save time where I can!
On top of the chicken, pour 88 ounces chicken broth (one 48 oz. box plus two 16 oz. cans). You need enough broth to completely cover the chicken. If 88 ounces isn’t enough, add more broth or plain water to make it happen. Oh, and the chicken broth can be low sodium if you want, but you will just have to add a ton of salt to make it taste good, so why bother?
Did I mention this isn’t the healthiest dish you’ll ever make?
Next, cut 2 carrots and 2 stalks of celery into large chunks, and 1 large or 2 small/medium onions in half. Dump them in the pot with 6 minced cloves of garlic. (less or even none if you aren’t a fan of garlic. Obviously, I’m a fan.) Top the pot off with a generous dusting of pepper. (the canned variety)
Bring the whole mess to a boil, cover with a lid, and reduce to a simmer. Cook til the chicken and veggies are done (around 40 minutes more or less.)
With a large slotted spoon, remove the chicken to a plate to cool. Put the vegetables into a blender. Carefully (so as not burn yourself) pour the stock through a strainer into a large bowl to remove any remaining bits of skin and bone. Put the broth back in the pot–less 1 cup. At this point taste the broth for seasoning and add salt if necessary. Turn the heat to medium low.
Add the extra cup of broth to the veggies in the blender and put on the lid.
Cover the blender lid with a towel (so the hot liquid won’t burn you if it bubbles over) and blend on ”puree” first, and then “liquify” until very smooth. This will take a minute or so. Set aside for now.
IT’S TIME TO MAKE THE DUMPLINGS!
Before we go any further I have to make an announcement. I like lotsa dumplings. If you don’t, you can cut the dumpling recipe back by 1/3 or even 1/2.
Sift together 4 cups flour, 1/2 tsp of salt, 4 tsp baking powder, and 2 tsp packed lt. brown sugar.
Slice the butter into pieces and cut into the flour with a pastry blender til the mixture resembles cornmeal.
I usually start with the pastry blender…..and finish with my fingers. Dare I admit this? Yes, I do dare. The buttery dough feels kind of good when I squish it between my fingers.
(Whatever rings your chimes, I say 
)
Add 1 1/3 c. whole milk to the dry ingredients, and stir with a large spoon til the mixture pulls away from the sides of the bowl. (You can add a little more liquid if you need to) Gather the dough into a loose ball and put on a heavily floured surface.
At this point turn the heat up under the broth so that it will come to a boil.
Roll the dough out about 1/4″ thick–less if you like skinny dumplings. Me? I like mine on the plump side.
With a butter knife, cut the dough into 1″ to 1 1/2″ strips. Then cut the strips into squares.
Put the squares into a large bowl, breaking apart any dumplings that are sticking together. Sprinkle generously with flour. I usually just brush the flour on my cutting board into the bowl.
Toss lightly to coat. Notice how the dumplings have already started to rise a bit thanks to the baking powder?
Stir the dumplings into the boiling broth. Cover with a lid and turn the heat down to simmer. Allow to cook for 20 minutes.
While that’s cooking, remove the bones and any remaining skin from the cooled chicken and tear into small pieces or shreds.
After 20 minutes remove the lid and admire your fat succulent little dumplings floating at the top of your pot.
Then pull yourself together and stir in the pureed vegetables and a can of evaporated milk. Next dump the shredded chicken into the pot.
Stir the chicken into the broth, grate a bunch of pepper on top, and let it all simmer together while you smear a loaf of french bread cut in half with a mix of butter, olive oil, and fresh minced garlic nuked til it’s all melt-y in the microwave. Sprinkle a generous amount of shredded cheese (can be cheddar, mozzarella, or parmesan) on top. Stick the bread under the broiler until the cheese is melted.
This magnificent pot of chicken and dumplings can be served one of two ways.
The SANE way–Ladle into oversized soup bowls and served with cheese bread on the side.
Or the INSANE way–Put a big dollop of MASHED POTATOES in an oversized bowl, and ladle the soup on top. (no that wasn’t a typo! It’s awesome good and the best carb rush you’ll ever experience!) Serve with cheese bread on the side.
You COULD add a wholesome salad to the mix if you wanted to, but– really? Why would you want to? Wouldn’t you rather just have a second bowl of dumplings?
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Chicken Broth 1 whole chicken 6 chicken thighs 88 ounces Swanson chicken broth, regular or low sodium (one 48 ounce box plus 2 16 ounce cans) 2 carrots, coarsely chopped 2 sticks celery, coarsely chopped 1 large or 2 small/medium onions cut in half 6 cloves of minced garlic (more or less to taste) 1 can evaporated milk salt and pepper to taste Dumplings 4 cups sifted flour 1/2 tsp salt 4 tsp baking powder 2 tsp packed brown sugar 4 T. cold butter 1 1/3 cup whole milk Skin the chicken and put in a large stock pot. Completely cover the chicken with broth and add cut-up vegetables and garlic. Bring liquid to a boil, clamp on a lid, and reduce the heat to simmer. Cook until chicken and vegetables are done. (about 40 minutes or so) Remove the chicken to a platter to cool, and put the cooked vegetables into a blender. Strain the stock to remove any bones or bits of skin and return all but 1 cup to the stock pot. Taste the broth for seasoning and add salt if necessary. Turn the heat to medium. Put the reserved cup of liquid into the blender with the vegetables. Blend the veggies on “puree” first and then “liquify” until very smooth. Set aside. Turn the heat up under the broth so it will come to a boil while you make the dumplings. Dumplings Sift the dry ingredients together. Cut the butter into the dry ingredients with a pastry blender or your hands til it resembles cornmeal. Make a well in the center and add the milk all at once. Stir til the dough starts to pull away from the sides of the bowl. Gather the dough into a ball and put on a heavily floured surface. Roll out to approximately 1/4″ thick. (1/8″ if you like thinner dumplings). Cut into 1″ to 1 1/2″ strips. Cut the strips into squares. Put the dumplings in a large bowl and sprinkle with flour. (Use the flour you rolled the dough out on) Toss lightly to coat. Add the dumplings to the boiling broth. Cover with a lid and reduce the heat to simmer. Cook 20 minutes. While the dumplings cook, tear or shred the chicken into small pieces. After 20 minutes, remove the lid and stir in the vegetable puree, the evaporated milk, and the shredded chicken. Taste the broth and add more salt if necessary along with a generous amount of fresh ground black pepper. Let it barely simmer while you make the bread.
loaf of good french bread
1/4 c. salted butter
1/4 c. olive oil
1 clove garlic, minced
freshly grated black pepper
3/4 c. shredded cheese, (cheddar, mozzarella or parmesan)
Put in a bowl and microwave til melted. Brush the mixture onthe cut halves of the french bread. Sprinkle with pepper. Add cheese and broil til cheese is melted. Cut into serving pieces and serve with soup.
Turn off the heat and ladle the chicken into bowls. Serve with the cheese bread.
