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Chicken and Dumplin’s

Here is my recipe for Chicken and Dumplin’s – hope you enjoy it as much as we did!

Chicken Stew

  • 1.5 quarts chicken stock
  • .5 quarts water
  • 1.5-2 pounds oven baked or rotisserie chicken
  • 1 teaspoon salt (optional)
  • 1 bay leaf
  • 4-6 sprigs of parsley finely chopped
  • 1 teaspoon coarse ground black pepper
  • 1 tbsp lemon juice
  • 1 white onion finely chopped
  • 4 carrots chopped
  • 1 bunch green onions (green parts only – chopped)

Dumplings

  • 2 cups all purpose flour
  • 1 tbsp backing powder
  • 1 teaspoon salt (optional)
  • 1 cup whole milk
  • 3 tbsp salted butter

Directions

  1. Bring the stock and water to a boil in a large pot.  Ensure the stock is not filling more than half the pot or you are going to be overflowing by the time the dumplings are done.  Add the salt, parsley, pepper, bay leaf and veggies.  Let the stew continue to boil while you prepare the chicken.
  2. Remove the skin and bones from the chicken and tear the meat into medium/large chunks.  The chicken will start to fall apart in the stock so don’t worry if the pieces are slightly larger than bite size when they hit the stock pot.  Reduce the stew to a simmer and prepare the dumplings.
  3. Mix the flour, baking powder and salt together in a glass mixing bowl.  Soften the butter and mix into the dry ingredients slowly.  Slowly mix in the milk until the dough is thick and slightly tacky.  Let the dough sit for 5-10 minutes.
  4. Sprinkle flour over the top of the dough and lightly knead it in until the dough doesn’t stick to your hands.  Pull off small sized bits of dough – about the size of a golf ball – and pat flat in the palm of your hands.  Drop the dough in the to stew.  It will sink when first dropped into the stew – don’t worry, it’s supposed to.
  5. Use all of the dough – you may have to push the last few dumplings under the others to make sure that they are fully submerged.
  6. Let the stew continue to simmer for about 20-30 more minutes.  Cover it while it simmers, occasionally submerging the dumplings and checking on the thickness of the stew.
  7. When it reaches the desired thickness, remove from the heat and ladle into bowls.  Serve hot.

This should feed four people comfortably.

This entry was posted on Friday, January 29th, 2010 at 8:08 am and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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