How fabulously comforting can a bowl of chicken and dumplings be? Try to find out! The hand dropped dumplings cooked together in the soup, a combination of chicken and vegetables. Simple and fulfilling.
Chicken and Dumplings
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Chicken and Dumplings
Description
This is a recipe for a classic and comforting American-style chicken and dumplings, prepared from scratch. The dish is built on a rich, homemade chicken stock created by simmering a whole chicken (minus the breasts) with a medley of fresh herbs and vegetables. The dumplings are the star of the show, made with a simple dough of flour, baking powder, salt, milk, and egg. The batter spooned directly into the simmering soup. This method results in tender, pillowy 'dumplings' that cook perfectly in the hot broth.
Ingredients:
For the Stock (Fresh herbs are preferred)
For Dumplings:
Extra:
Instructions
Cooking the Chicken:
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Add the chicken and all the ingredients for the stock and bring to simmer in a large pot with a tight fitting lid.
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Simmer very gently for 1- 1½ hours till the chicken falls off the bone.
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( do a test on one piece. Do not stir and break the chicken up in the stock)
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Strain the stock with a fine strianer or cheesecloth and reserve the stock.
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Pick out the chicken pieces from the vegetables and discard the vegetables.
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Gently remove and discard the bones and skin thoroughly from the chicken. Set aside.
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Return the clear stock to the stove with more carrots and celery and bring to a simmer again.
The dumplings:
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Measure the dry ingredients for the dumplings (flour, baking powder and salt) in a bowl and mix.
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In another bowl, whisk the egg.
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Add 1 ¼ cups milk to the beaten egg and whisk well together.
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Add this(egg mixture) to the dry ingredients and mix well with a fork till you get a nice dough, the consistency of biscuit dough. You may need to add more milk.. There should be no more dry mix visible. Remember it should be a well mixed droppable batter as opposed to pourable.
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To the simmering soup, add the batter by only tablespoonfuls, one at a time and evenly spaced.Do not add large drops, as the dumplings will not cook properly and will be hard at the centre.
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Dip the spoon in the hot soup before each scoop. It helps to drop the dumpling easily.
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When all the dough is finished, cover the pot and do not peek for 20 minutes –leave to simmer.
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After 20 minutes, return the cooked chicken. Serve along with bread or rice.
