Category: - The Baker and The Chef
 
Picture
We've had quite a busy holiday season with lots of rich meals and many, many desserts and goodies.  All that over-indulgence left me craving a simple but delicious dinner.  Is there anything that fits that description more perfectly than chicken and dumplings?

This was a great blog meal for us because The Chef made the broth and I made the dumplings.  A perfect marriage!  It's such a simple meal that more often than not you will have everything on-hand already that you need to make it.

For me this meal brings back great childhood memories.  My best friend was English and her mom always cooked home-style foods.  They didn't own a microwave and her mother would cook and re-heat everything the old fashioned way in the oven.  When I was younger both of my parents worked and I would usually walk home from school with my friend.  In the winter when we would arrive there, freezing cold, her mother would always have a bowl of some wonderful comfort food piping hot waiting for us.

After you're done celebrating New Year's, light a fire and whip up a pot of chicken and dumplings.  Then cozy up with the people you love and have a fantastic night reminiscing about the past year and making plans for the new one.

Happy New Year!

-The Baker and The Chef

Broth:

  • 1 (approx 3 lbs) Chicken, whole
  • 4 Carrots, roughly chopped
  • 3 ribs Celery, roughly chopped
  • 1 Onion, roughly chopped
  • 3 sprigs Thyme, fresh
  • 2 qts Chicken broth
  • 1 1/2 qts Water
  • 2 t Salt
  • 1 t Black pepper
  1. cut chicken into 8 pieces
  2. put cut chicken, vegetables, broth, water, thyme, salt and pepper in large stock pot; cover and bring to a boil
  3. remove lid; lower heat; simmer for approximately one hour, or until chicken is cooked; while cooking, skim any film that rises to the top
  4. using tongs, removed cooked chicken from broth; let cool until you comfortably handle them with your hands
  5. while the chicken is cooling, strain the broth, and put the broth back into the pot
  6. make roux
  7. when the chicken has cooled off, remove skin, fat and bones and discard; reserve the meat and then dice, set aside
  8. make the dumplings
  9. return broth to a boil and thicken with roux; taste the broth and add more salt and pepper if needed
  10. add the raw dumplings and cook for 8-12 minutes, or until done
  11. add the diced chicken back and heat until warm; serve

Roux:
  • 4 oz Butter
  • 1/2 C All-Purpose Flour

  1. melt butter in saute pan
  2. whisk in flour; keep whisking until the flour is completely mixed in; continue whisking until the roux is a pale brown (2 - 3 minutes)

Dumplings:

  • 2 C All-purpose flour
  • 1/2 t Salt
  • 5 T Butter
  • 1 Egg
  • 1/2 C Whole Milk
  1. mix your flour, salt, egg, butter and milk in a stand mixer until a ball forms
  2. roll the dough to about 1/8"; use a sharp knife or pizza cutter to cut dough into bite size pieces

Putting it all together:

  1. bring the chicken broth to a boil
  2. drop dumplings into boiling broth, ensuring that they submerge; add all the dumplings at once; to keep dumplings from sticking together add a tablespoon of butter and stir
  3. reduce heat to medium-low and cook for 8 to 10 minutes
  4. add chicken and simmer until chicken is heated