Talk about comfort food. Chicken and dumplings is a traditional dish–mostly associated with the Southeastern United States–that is nutritious, easy, cheap to prepare, and just plain delicious. If you’ve never tried cooking it before, or maybe you just want a comparison post for Grandma’s secret recipe, then read on for a great no-nonsense Chicken & Dumplings recipe that is sure to become a family favorite; especially when the weather cools down a bit. This easy to follow, step by step guide will give you everything you need to make this classic dish.
Here Is What You Will Need.
Equipment.
A large stock pot or Dutch oven.
A good sharp knife.
A cutting board.
A sifter.
A mixing bowl.
Ingredients.
1 roasting chicken.
2 quarts of chicken stock.
1 teaspoon bouillon powder.
3 stalks of celery, roughly broken up.
8 ounces of baby carrots.
2 tablespoons of parsley.
1 onion, peeled and quartered.
3 cloves of garlic, peeled and smashed.
200 grams of flour, or about 1 and a half cups.
12 a teaspoon of salt.
2 teaspoons of baking powder.
13 a teaspoon of baking soda.
1 and 12 teaspoons of caster sugar.
A half stick of butter, softened.
1 cup of buttermilk.
Salt and pepper, to taste.
How To Make The Chicken and Dumplings.
1. Thoroughly wash the chicken inside and out, season with salt and pepper.
2. Place in the pot, and cover with the chicken stock and bouillon powder. Add the onion, garlic, celery, and parsley.
3. Place on the stove over medium heat and gently simmer for 60 to 90 minutes until the chicken starts to get tender.
4. Sift the flour, salt, baking powder, and baking soda together into a large mixing bowl. Next, add the caster sugar and butter, mixing together gently until the mixture reaches the consistency of breadcrumbs.
5. Gradually add in the buttermilk, mixing until the a soft ball of dough begins to form.
6. Lightly dust a clean work area with flour and roll the dough out thinly. Cut the dough into 2 inch strips.
7. Once the chicken is cooked–the juices should run clear from the breast when poked with a fork–remove from the pot and set aside on a clean cutting board.
8. Add the baby carrots and cook for about 20 minutes, or until your preferred level of tenderness is reached. Remove the carrots from the pot and set aside in a serving bowl. Discard the celery.
9. Remove the meat from the bones of the chicken when it is cool enough to handle, chopping or tearing into bite sized pieces.
10. Bring the stock back to a simmer and drop in the chicken and the dumplings, stir and cover the pot, cooking for another ten minutes.
11. Serve with the carrots and your favorite greens for a complete meal.