Savory Chicken And Dumplings # 2 - Cassies

Cassie *

By
@1lovetocook1x

This is another of my thrown together recipes...I have to say I outdid myself...it was so much better than anticipated. The dumplings were so tender, melt in your mouth good and the broth was so flavorful...I love a lot of flavor and it was a deep chicken flavor, using the broth from poaching the chicken, and my choice of seasoning and herbs...so very delicious...I made a large batch, so to have leftovers... you may want to halve the recipe...

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Serves:

8 or 6 quarts

Prep:

1 Hr 25 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

PREP TIME INCLUDES POACHING CHICKEN

2
2 - 3 pound, whole chickens
1 stick
butter
1/2
a bunch of celery, chopped
1 c
chopped carrots
2 large
onions, chopped
4 - 5
bay leaves
1 Tbsp
thyme, dried
1 1/2 tsp
dried sage
2 tsp
pepper
4 Tbsp
( chicken flavored ) better than bouillon paste
salt to taste ( i wait till the end to add salt, as the buillon has a lot of salt
water
to cover the chicken by at least 2 inches ( you may need to add more water as the chicken cooks - i keep tasting the broth making sure it doesn't get watered down, adjust seasonings accordingly

DUMPLINGS

4 c
flour
1 tsp
baking powder
2 pinch
salt
4 Tbsp
butter
1 3/4 - 2 c
milk

Directions Step-By-Step

1
In a large stock pot; cover chicken with water to half way full. (I used my 12 quart stock pot.) So, with the addition of the chicken, the water came to the half way mark.

Add the thyme, sage, bay leaves and vegetables, butter and bring to a full boil. Reduce heat to medium high, and simmer till chicken is cooked; about 1 hour 15 minutes.
2
Remove chicken and bay leaves from the broth; set aside to cool.

Meanwhile, add more water to the broth if needed to maintain 6 quarts worth of liquid. Now; add the bouillon paste, stirring to dissolve.Taste and add more seasonings if needed.

Keep broth hot on low and begin to make your dumplings.
3
Dumplings:

I used my food processor. If using a processor, add the flour, baking powder, salt...pulse a few times. now add the butter; pulse 5 - 6 times, then add the milk...pulse till forms a ball.
4
No processor method:

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
5
Heavily flour a work surface. ( I cut dough into fourths.) Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2 x 2 . It’s okay for them not to be exact. Some will be bigger, some smaller...
6
Use a floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
7
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them.

The extra flour on them will help thicken the broth.

Cook them for about 15-20 minutes or until they are not doughy tasting.
8
While dumplings are cooking; de-bone the chicken.
Chop or I used my fingers to pull the chicken apart, into bite sizes chunks, or whatever you prefer.
9
Add the cooked chicken to the pot and you’re ready to serve. The chicken and dumplings thicken up as they cool...to reheat, just add a little water.

I served mine with corn bread and pinto beans.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #dumplings, #chicken