Chicken and Dumplings

Classic Chicken and Dumplings



This is always a favorite here in the south. I can say there is nothing more comforting than a bowl of warm chicken and dumplings. It has a way of warming the soul. We did this recipe for country music artist Lockwood Barr. Her banjo and voice will warm your soul as well. That is why she pairs well with this recipe. Check out our interview with Lockwood Barr on Feed the Band by clicking here.

Classic Chicken and Dumplings

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: chicken, chicken and dumplings, classic, Feed the Band, Southern Fellow

Ingredients

Chicken

  • 8 cups chicken stock
  • 2 whole carrots peeled and cleaned then cut in half
  • 2 celery stalks cut in half
  • 1 onion peeled and cut in half
  • 2 bay leaves
  • 8 whole cloves
  • 1/2 tsp whole peppercorn
  • 6 tyme sprigs
  • 1 whole 5-6 lbs chicken cut into 8 pieces

Dumblings

  • 1 3/4 cups flour extra for dusting
  • 1/3 cups shortening
  • 1/2 tsp baking powder
  • 3/4 cup buttermilk
  • 1/2 tsp salt
  • 3 tbsp corn starch
  • 3 tbsp cold water

Instructions

Chicken

  • In a large pot add all the ingredients for the chicken. 
  • Bring to a low boil and cook for 2 hours or until the chicken has an internal temperature of 165 degrees. 
  • Remove the chicken. Using a fine strainer or cheesecloth strain and reserve the liquid. Discard everything else.
  • Remove the the skin from the chicken and  pull into bite size pieces and discard the skin and bones.

Dumplings

  • In a bowl combine the flour, salt and baking powder. Using a fork or whisk blend together.
  • Add the shortening to the flour. Using your hands cut it into the flour until it is completely combined and mealy.
  • Add the milk and fold it into the flour with a spatula starting from the outside of the bowl and pulling inward. 
  • Flour a large surface. Pull the dough out of the bowl onto the floured surface. If he dough is still a little sticky add some extra flour and knead the dough a few times. 
  • Using a rolling pin roll the dough out to about 1/4" thickness. Cut the dough into 1" by 2" strips

Finish

  • In your large pot return the liquid. Bring to a boil.
  • Add the dumplings one at a time.  Cook for 15 minutes or until the dumpling are tender. 
  • Reduce to a love simmer and add the chicken. Season to taste with salt and pepper.
  • If it needs to be thickened, combined  the water and cornstarch into a bowl and combine. Add the mixture to the pot and stir. Let simmer until thickened.

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