Chicken and Dumplings - The Baker and The Chef
 
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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
Beth
1/2/2010 13:10:52

Okay so I have several comments about this recipe so bear with me!

First of all WOW is this yummy. I made this tonight and I have to say how excited I am to *finally* have a chicken soup that actually tastes good. (I've tried several recipes including Paula Deen's and they were all so bland!) I had some fresh savory and bay so I added those as well and it didn't hurt at all! The soup ended up creamy and thick enough to be nice and hearty but not all thick and gloppy like when you go to a restaurant and they use a ton of some kind of thickening agent. Blech! You were totally right about this being the perfect solution to post-holiday gut rot from all the sweets. Total comfort food!

Mike wanted the veggies in it so we left them in (had I known that I would have chopped them smaller initially) and they were just fine.

*AND* it's a great cure for winter dryness! Our house is so dry, I swear I'm going to lose my mind if I shock one more thing or get another dry headache. This batch simmering really moistened up the air and our house is comfortable for the first time in I don't know how long.

You guys *rock*! SO glad you posted this recipe. Mike and Sean both LOVED it too. :)

Beth

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1/2/2010 14:41:53

Wait until you taste it the next day... it's even better! I'm not a big leftovers person and I had this for lunch and dinner every day until it was gone! It's total comfort food.

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Christi Harrison
1/8/2010 12:07:02

i have wanted to make this my whole life. im so excited to try and may make it tomorrow.

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Christi Harrison
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how many does this recipe serve as main, possibly only, course? sorry if i missed it on the recipe.

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