Classic Chicken And Dumplings |
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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 6 |
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A classic recipe for chicken and vegetable broth with easy, flavorful drop dumpling cooked right in the pot. Full of flavor the way the dish originated. :) Ingredients:
about 4lbs bone in chicken, cut up(a whole fryer is best, leg quarters second best, in my opinion) |
4-5 stalks celery, chopped |
1 large onion, diced |
about 1-1 1/2 cups carrots, chopped(i like to use baby carrots) |
2t dried parsley, or 1/3 cup fresh |
2 cups chicken stock |
poultry seasoning or your favorite season salt blend |
sea or kosher salt and fresh ground black pepper |
dumplings |
2 cups flour |
1 1/2t baking powder |
2t dried parsley |
2 1/2t season salt blend(with salt, garlic, onion, etc) |
1/4 cup butter, melted |
3/4 cup milk(or buttermilk) |
Directions:
1. In large stock pot, place chicken pieces, onion, parsley, celery, carrots and broth. Add water to cover chicken.
2. Add some seasonings(more will come later, so don't over season, now)
3. Simmer for about 2 hours until chicken is very tender and cooked through.
4. Remove chicken from pan onto large platter and let cool about 30 minutes.
5. Once cool enough to handle, carefully remove the meat from the bones and skin and return to stock pot.
6. Taste, reseason, and return to a simmer while preparing dumplings.
7. Add baking powder, parsley and season salt to flour and mix well to combine.
8. Add melted(slightly cooled) butter and mix slowly with fork until just mixed into flour mixture. This won't be crumbly like other biscuit type doughs, but will be slightly lumpy.
9. Slowly add milk to center of flour mixture and carefully mix until just combined. DO NOT OVER MIX
10. Drop dough by large spoonful into broth.
11. Let simmer, covered, about 10 minutes, carefully spoon broth over dumplings, then recover and simmer another 10-15 minutes until dumplings are cooked through.
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