Chicken and Dumplings
Chicken and dumplings is a traditional American comfort food.
Ingredients
Stew
- Approximately 2 liters (2 quarts) chicken stock
- Approximately 1 kilogram (2 pounds) cooked boneless chicken meat, cut into bite-sized pieces
- 1 carrot, sliced into rounds
- 1 celery rib or ¼ celeriac, chopped
- 1 bay leaf
- 1 onion, chopped
- 1 teaspoon dried thyme
- Salt, pepper, and liquid seasoning to taste
Dumplings
- 150 grams (1¼ U.S. cups) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 20 grams (1½ tablespoons) solid fat (such as vegetable shortening, lard or butter)
- 150 milliliters (5 U.S. fluid ounces) milk
Method
- Combine all the stew ingredients in a large pot and bring to a boil.
- Reduce heat and allow to simmer while you make the dumplings.
- For the dumplings, mix the dry ingredients together and cut in the shortening until the mixture is coarse and grainy.
- Add milk and mix just until combined into a dough.
- Drop dough by spoonfuls onto the stew.
- Simmer 5 minutes with the lid off and 15–20 minutes longer with the lid on.
Notes
- You can buy chicken stock in cans or jars if you don't want to make it by hand.
- The stew portion of the recipe is very flexible. You can use whatever vegetables and flavorings you like and have on hand.
- To make it kosher, use vegetable shortening or schmaltz for the dumplings, and replace the milk with any plant milk.
Categories
- Recipes using baking powder
- Recipes using bay leaf
- Recipes using butter
- Recipes using carrot
- Recipes using celery
- Recipes using celery root
- Recipes using chicken
- Recipes using chicken broth and stock
- Dumpling recipes
- Kosher recipes
- Recipes using cow milk
- Recipes using oil and fat
- Recipes using onion
- Recipes for stew
- Recipes using thyme
- United States recipes
- Recipes using wheat flour