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Chicken and Dumplings (From Scratch) Recipe

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Chicken and Dumplings (From Scratch)
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Ingredients
21
Count
Nutrition
406
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer.
  2. Reduce heat and simmer 45 minutes; skim surface occasionally, discarding solids.
  3. Remove chicken from pot; cool. Strain stock through a sieve into a large and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
  4. Pour stock into zip lock bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot stopping before fat layer reaches opening. Discard fat Repeat procedure with remaining bag.
  5. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to about 8 cups (about 15 minutes).
  6. Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.
  7. Combine browned flour and cornstarch in a large bowl; add 2/3 cup of the stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
  8. FOR THE DUMPLINGS: Combine milk and egg in a medium bowl Lightly spoon 1 1/2 cup all-purpose flour into dry measuring cup and level with a knife. Combine the flour, baking powder, cornmeal and 1/2 teaspoons salt.
  9. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil) Remove dumpling with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
  10. Remove pan from heat; slowly pour stew over dumplings, Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 406.24 Kcal (1701 kJ)
Calories from fat 141.57 Kcal
% Daily Value*
Total Fat 15.73g 24%
Cholesterol 110.83mg 37%
Sodium 707.97mg 29%
Potassium 755.14mg 16%
Total Carbs 44.13g 15%
Sugars 6.2g 25%
Dietary Fiber 3.97g 16%
Protein 21.02g 42%
Vitamin C 12.1mg 20%
Vitamin A 0.2mg 7%
Iron 1.7mg 9%
Calcium 260.5mg 26%
Amount Per 100 g
Calories 53.34 Kcal (223 kJ)
Calories from fat 18.59 Kcal
% Daily Value*
Total Fat 2.07g 24%
Cholesterol 14.55mg 37%
Sodium 92.95mg 29%
Potassium 99.14mg 16%
Total Carbs 5.79g 15%
Sugars 0.81g 25%
Dietary Fiber 0.52g 16%
Protein 2.76g 42%
Vitamin C 1.6mg 20%
Iron 0.2mg 9%
Calcium 34.2mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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