Kelli's Chicken & Dumplings

Kelli P

By
@KelTheCook

I love to cook so spending time in the kitchen making this one on an unusually cold Florida Saturday afternoon was all good with me.
I took the time to roast my own chickens, but you can certainly buy the chickens already made from your local grocery store. Believe me when I tell you, roasting the chickens yourself and then using that homemade stock from the pan takes this recipe to a whole other level! But in the end, it all boils down to how much time you have.
Enjoy!


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Method:

Stove Top

Ingredients

1 large
roaster or
2
whole fryer chickens
1 small
bag frozen green peas
1 small
bag of fresh not frozen sliced carrots
1 small
bag frozen onion, green/red pepper, celery mix
2 qt
water
2 Tbsp
olive oil, extra virgin
1 1/2 tsp
salt
1 1/2 tsp
black pepper
1 1/2 tsp
onion powder
1 1/2 tsp
garlic powder
1 tsp
dried parsley

THE DUMPLINGS

3 c
all purpose flour (if using bisquick, leave out the flour, baking soda & salt)
1 pt
heavy cream
1 tsp
baking soda
1/4 tsp
salt
1/2 tsp
dried oregano
1/2 tsp
dried basil

Directions Step-By-Step

1
PREHEAT OVEN TO 350. WASH & SEASON CHICKEN(s) AS YOU LIKE THEN ROAST. LET CHICKENS REST FOR ABOUT AN HOUR TO COOL & SO THE JUICES CAN FLOW THROUGH THE MEAT. RESERVE THE DRIPPINGS. ONCE COOL ENOUGH TO HANDLE, BREAK CHICKEN APART, DISCARDING THE SKIN & BONES, USING WHITE & DARK MEAT, CUTTING IT INTO LARGE BITE SIZE PIECES.
PUT INTO A BOWL. TAKE THE DRIPPINGS FROM THE ROASTING PAN & POUR THROUGH A STRAINER INTO A SEPARATE BOWL.
DRIZZLE A COUPLE SPOONS OF THE STOCK OVER THE CHICKEN AND MIX WELL UNTIL EVERY PIECE IS WELL COATED IN STOCK. SET ASIDE.
2
IN A LARGE POT HEAT OLIVE OIL UNTIL PIPING HOT. ADD CARROTS, ONION, GREEN/RED PEPPER, & CELERY MIX. SEASON WITH ONION POWDER, SALT, BLACK PEPPER, GARLIC POWDER & DRIED PARSLEY. WHEN CARROTS ARE A BIT TENDER, POUR IN RESERVED STOCK PLUS 2 QUARTS OF WATER. BRING TO A ROLLING BOIL THEN REDUCE HEAT TO SIMMER. RE-SEASON IF NEEDED.
3
IN A BOWL MIX FLOUR, SALT, BAKING SODA, BASIL AND OREGANO WITH HEAVY CREAM. DROP BY TABLESPOON FULL INTO THE POT. DO THIS QUICKLY SO YOU CAN PUT THE LID ON YOUR POT AND COOK THE DUMPLINGS EVENLY FOR ABOUT 15 MINS. DO NOT UNCOVER THE POT DURING THESE 15 MINS.
WHEN DUMPLINGS ARE DONE, TURN OFF THE STOVE THEN GENTLY ADD YOUR CHICKEN TO THE POT AND CAREFULLY STIR UNTIL WELL INCORPORATED. POUR IN FROZEN PEAS, GENTLY MIX THOSE IN THEN LET CHICKEN AND DUMPLINGS SIT FOR ABOUT 15 - 20 MINS BEFORE SERVING.
Note: the dumplings will help thicken the stock so you will not need to add thickening agents like cornstarch or flour.

About this Recipe

Main Ingredient: Chicken
Regional Style: American