One of my favorites! This is my recipe for delicious chicken n’ dumplings. It starts with flavorful stock – made with the leftovers of a rotisserie chicken.
a "picked" rotisserie chicken (with the good meat removed and reserved for later) 3-5 big carrots, rough chopped 5-7 celery stalks, rough chopped 2 onions, rough chopped fresh garlic cloves (2-3), smashed fresh parsley, half a bunch additional fresh herbs you might have on hand (rosemary and/or thyme would be good!) 1-2 cups dry white wine ~1 to 3 teaspoons of salt, to taste a small handful of whole black peppercorns ~16 cups of water
This homemade stock is what I make every time I purchase a rotisserie chicken. I use the stock to make a lot of different things – like gumbo, rice, white chicken chili, and these dumplings. Keep the stock frozen until you’re ready to use it.
I just use my big Dutch oven, though you could use a pressure cooker to reduce the cooking time. Once it’s finished simmering for a few hours, run everything through a sieve and collect the delicious liquid stock.
I usually refrigerate or freeze the stock at this point, depending on when I’ll use it next.
3 cups all purpose flour, plus a bit more for dusting the work surface 3/4 teaspoon baking powder 1 teaspoon salt a few pinches of dried herbs de Provence a few cranks of black pepper 3 Tab cold butter, cut into small chunks 1-1/2 cup cold cream, plus a little more if needed to bring dough together
For the dumplings, add the dry ingredients to a large bowl and whisk (or sift) to combine. Cut the butter into the mixture until it is evenly distributed and crumb-like. Add the cold cream and stir until it forms a dough.
Divide the dough in half, wrap in plastic, and place in the fridge for 30 minutes.
Roll the dough out on a floured surface. I like to get it as thin as possible. (With the baking powder in it, it’ll puff up when cooked. If the dough is thick, it’ll take quite a long time to cook – which is okay too! Do what you like best.)
Cut the dough into rough strips.
And set on parchment lined baking sheets for use later. (If you have your stock boiling at this point, you could drop it straight into that now. I just tend to prep things in advance..)
Cover the dumplings with plastic wrap and put them into the fridge, or freezer, for later use. (Again, I like to prep things in advance since I don’t have enough time in one day to make the stock and dumplings from start to finish without interruption… two little boys keep me busy!!)
When you’re ready to assemble and cook your chicken n’ dumplings, get your stock boiling in a large pot. (Taste your warmed stock for saltiness, first! You may need to add a bit…)
Drop your dumplings into the boiling stock one or two at a time.
It’s important not to stir these! It’ll break up the dumplings into bits. Just shake the pot a bit if you feel the need to move the dumplings around. Add a lid and simmer on med-low for 30-60 minutes.
I check the dumplings for doneness every 20 minutes or so. Taste for chewiness of the dumplings – I like them to be tender and without any chewiness, if that makes sense. This batch took me about 45 minutes to cook. (Remember if your dumplings are rolled thicker, it’ll take them longer to cook.)
Once you believe your dumplings are cooked, add in the reserved chicken meat.
(Again, don’t stir the pot! It’ll break up the dumplings. Just shake it a bit if you need to.)
Serve immediately, or keep warm on the stove until dinner time. 🙂
This recipe will feed 6-8 adults. I like to make a big batch because they’re good leftover too!
These look and sound delicious! Thanks for the tip about using a rotisserie chicken!
Thanks Mary! Yes, let me know if you give it a try!