Old-Fashioned Chicken And Dumplings Recipe

Ingredients

Savory Chicken Stock:

To make a rich and savory chicken stock for our old-fashioned chicken and dumplings recipe, you will need the following ingredients:

• 4-5 pounds of bone-in, skin-on chicken pieces (necks, backs, wings, legs, etc.)
• 2 medium onions, peeled and chopped
• 3 cloves of garlic, peeled and minced
• 2 medium carrots, peeled and chopped
• 2 stalks of celery, chopped
• 4 sprigs of fresh thyme
• 4 sprigs of fresh parsley
• 1 bay leaf
• 1 teaspoon of black peppercorns
• 6-8 quarts of cold water

The quality of your chicken stock is directly related to the quality of the ingredients you use. Choose organic and free-range chicken whenever possible, as it will have a more robust flavor.

Also, be sure to use fresh vegetables for the best flavor. Old or wilted vegetables will impart a bitter taste to your stock.

To make the stock, place all of the ingredients in a large stockpot and pour in the cold water. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 6-8 hours.

After 6-8 hours of simmering, strain the stock through a fine-mesh sieve into a clean pot or container. Discard the solids and let the stock cool to room temperature.

You can now use this savory chicken stock in our old-fashioned chicken and dumplings recipe or store it in the fridge for up to 5 days or freeze it for up to 3 months.

4 lbs chicken bones

The ingredient that plays a crucial role in creating this comforting dish is 4 lbs chicken bones. These bones are typically obtained from either a butcher or a poultry supplier and come in various forms, including raw or cooked bones.

The use of high-quality bones is essential for producing a rich and flavorful broth, which is the foundation of Old-Fashioned Chicken and Dumplings. The bones contain cartilage, which breaks down during cooking to form gelatin, adding body and texture to the broth. This process also releases minerals such as calcium, magnesium, and phosphorus, further enriching the broth.

When selecting chicken bones for this recipe, it’s essential to choose a mix of both meaty and lean bones. Meaty bones, often referred to as “neck bones” or “back bones,” provide a higher fat content, which contributes to the richness and depth of flavor in the broth. Leaner bones, such as breast or rib bones, add a lighter and more delicate flavor profile.

The chicken bones should be cleaned thoroughly before use, either by rinsing them under cold water or wiping them with a paper towel to remove any loose impurities. It’s not recommended to wash the bones with soap or other harsh chemicals, as this can strip away natural flavors and aromas.

In some cases, chicken bones may come in the form of bone meal or ground bones. While these products are convenient, it’s generally preferred to use whole bones for Old-Fashioned Chicken and Dumplings, as they provide a more complex flavor profile and better texture.

2 carrots, chopped

To make the classic Old-Fashioned Chicken and Dumplings recipe, you will need to have a few essential ingredients on hand. Here’s a list of what you’ll need:

• 2 lbs boneless, skinless chicken breast or thighs
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/4 cup all-purpose flour (for thickening the soup)
• Milk or half-and-half (optional)
• Butter or oil for greasing the pot and skillet

The chopped carrots are a crucial ingredient in this recipe, adding natural sweetness and texture to the dish. You can chop them into small pieces or leave them a bit larger, depending on your preference.

In the next step of the recipe, you’ll need to sauté the chopped carrots with some butter or oil until they’re tender and lightly browned. This will bring out their flavor and help to create a rich, velvety texture in the finished dish.

2 celery stalks, chopped

When it comes to making old-fashioned chicken and dumplings, the ingredients play a crucial role in bringing out the traditional flavors of this classic comfort food.

The first key ingredient we’re focusing on today is 2 celery stalks, which need to be chopped before they can be added to our recipe.

Chopping the celery stalks involves cutting them into small, uniform pieces. To do this effectively, you’ll want to start by washing the celery under cold water to remove any dirt or debris that may have accumulated on its surface.

Next, dry the celery with a clean towel or paper towels to prevent any excess moisture from interfering with the chopping process.

To chop the celery, place it on a cutting board and locate the natural joints where each stalk can be easily separated. Starting at one end of the first stalk, use a sharp knife to make small, gentle cuts through the length of the celery until you reach the other end.

Repeat this process with the remaining stalks, breaking them down into manageable pieces as you go.

Once you have all 2 celery stalks chopped, you can proceed with adding them to your old-fashioned chicken and dumplings recipe. Keep in mind that the chopped celery will add a fresh, slightly sweet flavor to this hearty dish, making it even more delicious for you and your loved ones to enjoy.

2 cloves garlic, minced

To make this hearty Old-Fashioned Chicken and Dumplings Recipe, we start with some essential ingredients that bring together a rich and comforting flavor profile.

The first key ingredient in our recipe is chicken, which serves as the base of the dish. You’ll need 1 pound of boneless, skinless chicken breast or thighs, depending on your preference. The chicken should be cut into bite-sized pieces to ensure it cooks evenly throughout the process.

Next up are the aromatics: onions and garlic. We’re using 2 cloves of garlic that have been minced to release their pungent flavor and aroma. Minced garlic adds a depth of flavor to the dish, but feel free to adjust the amount based on your personal taste preferences.

The role of the onion is slightly different in our recipe. You’ll need 1 medium-sized onion, diced into small pieces that will cook down quickly as the stew heats up. The goal here is to create a smooth, velvety texture for the dish by breaking down the onion’s fibers and releasing its natural sweetness.

The foundation of our Old-Fashioned Chicken and Dumplings Recipe lies in a rich broth, made possible by 4 cups of all-purpose chicken broth and 2 tablespoons of tomato paste. These two ingredients combine to create a bold, savory flavor that complements the natural taste of the chicken perfectly.

Last but certainly not least, we have the dumpling mixture: 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 cup of shortening or lard. These ingredients come together to create a light, fluffy texture that will help bring our Old-Fashioned Chicken and Dumplings Recipe to life.

1 large onion, chopped

A large onion is an essential ingredient in many recipes, and in this case, it’s a crucial component of our Old-Fashioned Chicken and Dumplings dish.

The first step in preparing the onion for this recipe is to chop it finely into small pieces. This can be done using a sharp knife or a food processor depending on your personal preference and the desired texture of the onion in your dish.

When chopping the onion, make sure to cut off both ends and peel off the skin before proceeding with the chopping process. This will help remove any bitter flavors that may be present near the roots of the onion and give you a milder taste in your final product.

The amount of time it takes to chop an onion can vary depending on several factors, including the size of the onion, the sharpness of your knife, and your chopping technique. As a general rule of thumb, it’s best to take small, gentle cuts and gradually work your way through the entire onion.

As you chop the onion, be sure to keep an eye on its texture. When the pieces are small enough, they should be fairly uniform in size and will be able to cook evenly with the other ingredients in your recipe.

In the context of this Old-Fashioned Chicken and Dumplings recipe, a chopped large onion serves several purposes. It adds flavor and moisture to the dish through its natural sweetness and liquid content, while also providing a subtle crunch from its texture. Additionally, the onion helps to enhance the overall aroma and appearance of the finished product.

Main Ingredients:

The old-fashioned chicken and dumplings recipe typically consists of a variety of ingredients, with some being more crucial than others.

The main ingredients in this traditional dish are chicken, water or broth, flour, salt, and baking powder.

The _chicken_ is usually cut into bite-sized pieces and cooked until it’s tender, which helps to bring out its rich flavor and texture.

In addition to the chicken, a mixture of flour, water, and spices is often used to create the dumplings that are characteristic of this recipe.

The _dumplings_ are usually rolled into small balls or strips before being added to the pot with the chicken and liquid ingredients.

The combination of the tender chicken and the homemade dumplings creates a hearty, comforting dish that’s perfect for cold winter nights or special occasions.

2 lbs boneless, skinless chicken breast or thighs

The success of an Old-Fashioned Chicken and Dumplings Recipe heavily relies on selecting the right ingredients, particularly when it comes to the poultry component.

The recipe typically calls for 2 lbs of boneless, skinless chicken breast or thighs. It’s worth noting that both options can be used interchangeably in this context, although the flavor profile may differ slightly due to the varying fat content and texture.

Chicken breast is leaner than thighs, with about 3-4 grams of fat per 3 oz serving compared to the 10-12 grams found in 3 oz servings of chicken thighs. However, boneless skinless chicken breasts can become dry if overcooked, whereas bone-in chicken thighs tend to retain moisture better.

When using boneless, skinless chicken breast for this recipe, it’s essential to choose high-quality meat that has not been pumped with excessive water or treated with preservatives. The ideal cut should be firm to the touch and have a subtle sheen on the surface.

In contrast, bone-in chicken thighs are often more forgiving due to their higher fat content, which makes them less prone to drying out when cooked. When using bone-in thighs for this recipe, it’s crucial to remove any excess skin before cooking, as it can make the dish too greasy. The fat rendered from the meat will still contribute flavor and moisture to the broth and dumplings.

It’s also worth noting that some people may prefer to use a combination of both breast and thighs for this recipe, which would allow for a better balance between lean protein and rich, fatty texture.

In summary, while 2 lbs of boneless, skinless chicken breast or thighs are the primary proteins used in an Old-Fashioned Chicken and Dumplings Recipe, the choice ultimately comes down to personal preference and individual taste profiles.

2 cups allpurpose flour

The ingredients for this Old-Fashioned Chicken and Dumplings recipe include:

• 2 cups all-purpose flour

This type of flour is a staple in most baking and cooking tasks, as it provides structure and texture to the final product.

Here’s why all-purpose flour works well for this recipe:

The low-protein content of all-purpose flour helps to create tender dumplings that are light and fluffy, while its neutral flavor won’t overpower the taste of the chicken or broth.

A key characteristic of high-quality all-purpose flour is a good balance between strength and tenderness, making it ideal for creating doughs that can be rolled out thinly without breaking.

When using 2 cups of all-purpose flour in this recipe, you’re likely working with a bread flour or all-purpose flour blend with a moderate protein content (around 10-12%). This balance will help the dumplings to retain their texture while still absorbing flavors from the surrounding broth.

In terms of alternatives, other types of flour could be used in this recipe:

• Whole wheat flour: would add nutty flavor and slightly coarser texture

• Oat flour: would introduce a distinct oat flavor and chewy texture

However, keep in mind that these variations may alter the overall taste, appearance, or texture of your Old-Fashioned Chicken and Dumplings.

When working with 2 cups of all-purpose flour for this recipe:

The flour should be sifted or whisked to remove any lumps and ensure an even mix with other ingredients.

A combination of gentle folding and careful handling will help maintain the delicate texture of the dumpling dough.

Using 2 cups of all-purpose flour is a good starting point for this recipe, but feel free to adjust based on individual preferences or needs.

4 tsp salt

To make this classic comfort food dish, you’ll need a combination of staple ingredients. Here’s what you can expect to use:

For the chicken:

• 4 lbs boneless, skinless chicken breast or thighs: Fresh chicken is essential for tender and juicy dumplings.

For the broth:

• 6 cups of chicken broth: You can use low-sodium broth or make your own by simmering chicken bones in water. This will provide a rich, savory flavor to your dish.
• 2 carrots, peeled and chopped: Adding aromatics like carrots enhances the overall taste and aroma of the soup.
• 2 celery stalks, chopped: Like carrots, celery adds depth and freshness to the broth.
• 1 onion, chopped: Caramelized onions bring a sweet and savory flavor to the dish.
• 4 sprigs of fresh thyme: Thyme is a classic herb that pairs well with chicken and adds a subtle, earthy flavor.
• 4 sprigs of fresh parsley: Parsley provides a bright, freshness to the dish and pairs nicely with thyme.

For the dumplings:

• 2 cups all-purpose flour: Using a combination of all-purpose and self-rising flour helps create light and fluffy dumplings.
• 4 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces: Cold butter is essential for creating flaky, layered dumplings.
• 1 large egg: The egg helps bind the dough and adds moisture to the dumplings.

Remember, this recipe makes about 6 servings. You can easily double or triple it if you need more for your family or a crowd.

1 tsp black pepper

In this recipe for Old-Fashioned Chicken and Dumplings, we will focus on one of the key ingredients, black pepper, specifically 1 teaspoon of it.

Black pepper is a staple spice in many cuisines around the world, known for its distinct flavor and aroma. It is obtained from the peppercorn fruit of the Piper nigrum plant, which grows on evergreen vines native to India and Southeast Asia. The berries are harvested when they are still green and unripe, then dried in the sun or through machine processing.

The black pepper that we use in cooking today is usually a blend of different grades of peppercorns that have been processed and refined. These include whole peppercorns, which can be used whole or ground into a fine powder. In this recipe for Old-Fashioned Chicken and Dumplings, we are using pre-ground black pepper to add flavor to the dish.

One teaspoon of black pepper may seem like a small amount, but it packs a lot of punch in terms of flavor. This is because black pepper contains a compound called piperine, which is responsible for its spicy and aromatic properties. Piperine is also believed to have some health benefits, including anti-inflammatory properties and the ability to improve digestion.

In cooking, black pepper is often used in combination with other ingredients to enhance their flavors. In this recipe, it will be added to the broth along with the chicken and vegetables to create a rich and savory flavor profile. The dumplings will also benefit from a sprinkle of black pepper on top, adding an extra burst of flavor to each bite.

Overall, 1 teaspoon of black pepper is a crucial ingredient in this recipe for Old-Fashioned Chicken and Dumplings. It adds depth and complexity to the dish, making it a hearty and comforting meal that is sure to satisfy even the pickiest of eaters.

In terms of preparation, the black pepper can be simply added to the pot along with the other ingredients or it can be ground into a fine powder using a spice grinder or mortar and pestle. If you prefer a more intense flavor, you can also toast the peppercorns in a dry pan for a few minutes before grinding them down.

It’s worth noting that black pepper can be stored for a long time if it is kept in an airtight container away from light and heat. This makes it easy to have on hand and use as needed in various recipes throughout the year.

2 tbsp butter

The Old-Fashioned Chicken and Dumplings Recipe requires a specific set of ingredients to bring out the traditional flavors of this comforting dish. When it comes to incorporating 2 tbsp butter into the recipe, here’s what you need to know:

Butter is a crucial ingredient in this recipe, as it adds flavor and richness to the dish without overpowering the other ingredients.

Why 2 tbsp of Butter?

• The 2 tbsp measurement is chosen because it provides just the right amount of butter to enhance the flavors without making the dish overly greasy or heavy.

In this recipe, the butter serves as a flavor enhancer and helps to create a smooth, creamy texture when combined with the cooked chicken and dumplings.

Substitution Options

• You can substitute 2 tbsp of other oils like olive or vegetable oil in place of butter if you prefer a lighter option. However, keep in mind that using an oil will alter the flavor profile slightly.

Using alternative oils may also require adjusting the overall amount of fat used in the recipe to achieve the desired consistency and taste.

Purchasing High-Quality Butter

• Select a high-quality butter with minimal additives and preservatives to ensure it complements the flavors of your dish without overpowering them.
• Avoid low-fat or whipped butter options, as they can have added preservatives and artificial flavor enhancers that might affect the overall taste of your Old-Fashioned Chicken and Dumplings Recipe.

When shopping for butter, opt for European-style or cultured butters that offer a rich, creamy texture and robust flavor.

Using Butter in Traditional Cooking

• Traditionally, butter is used as a fat source to sauté vegetables and chicken in the beginning stages of cooking. This helps create a flavorful base for your dish.

In this Old-Fashioned Chicken and Dumplings Recipe, you’ll use 2 tbsp of butter to sauté onions and celery before adding in the chicken and other ingredients.

Instructions

Cooking the Chicken Stock:

To make delicious homemade chicken stock for our old-fashioned chicken and dumplings recipe, we need to follow a few simple steps and pay close attention to some important details.

The first step in cooking the chicken stock is to gather all the necessary ingredients and tools. You will need one whole chicken (about 3-4 pounds), along with some aromatics such as carrots, celery, onions, garlic, and fresh herbs like parsley and thyme. We also recommend having some salt and pepper on hand.

Next, we need to prepare the chicken by rinsing it under cold running water and patting it dry with paper towels. This helps remove any loose particles or bacteria that might affect the stock’s flavor and safety.

Place the chicken in a large pot (at least 8-quart capacity) along with the sliced carrots, celery, onions, garlic, parsley, and thyme. We recommend using a stainless steel or enameled cast iron pot for cooking the stock as these materials tend to retain heat evenly.

Add enough cold water to cover all the ingredients completely, making sure that the chicken is fully submerged. The general rule of thumb is to use about 8-10 quarts of water per whole chicken.

Bring the mixture to a boil over high heat, then reduce the heat to medium-low (about 180°F to 190°F). This temperature range helps prevent any scorching or burning on the bottom of the pot.

Now it’s time to let the stock simmer and extract all its flavors and goodness. We recommend cooking the chicken for at least 2 hours, but ideally 3-4 hours, depending on your desired level of richness and body in the final product.

After the specified cooking time has passed, carefully remove the pot from the heat source and let it cool slightly before straining the stock through a fine-mesh sieve or cheesecloth into a large bowl. Be sure to discard any solids and reserve only the clear liquid for your old-fashioned chicken and dumplings recipe.

Finally, once you’ve cooled the stock to room temperature, refrigerate or freeze it until ready for use in our classic comfort food dish.

Preheat oven to 400°F (200°C).

To ensure that your old-fashioned chicken and dumplings turn out perfectly, it’s crucial to follow the instructions carefully, starting with preheating your oven to 400°F (200°C). This step sets the stage for a delicious meal that’s sure to become a family favorite.

Before we dive into the recipe itself, let’s go over the importance of proper oven temperature. Preheating to 400°F ensures that your oven is at the correct heat level to cook the chicken and dumplings evenly. If your oven is not at the right temperature, it could affect the texture and taste of the final dish.

Here are some steps you can follow to preheat your oven:

• Make sure your oven is empty and free from any residual food or debris. This will prevent any unwanted flavors from affecting your meal.

• Check that your oven racks are in the correct position for cooking. For this recipe, you’ll want to place the rack in the center of the oven to ensure even heat distribution.

• Press the ‘preheat’ button on your oven and select 400°F (200°C) as the temperature. Let the oven do its magic for about 10-15 minutes, depending on the type of oven you have.

While your oven is preheating, take a moment to prepare your ingredients and get ready for cooking. With the right tools and a well-planned kitchen, you’ll be well on your way to creating an old-fashioned chicken and dumplings dish that’s sure to impress.

In the next step of this recipe, we’ll cover how to prepare the chicken, vegetables, and dumpling mixture. Stay tuned for more tips and tricks to help you create a truly unforgettable meal!

Roast chicken bones for 30 minutes.

To make this traditional recipe, we will first need to prepare the chicken stock by roasting the bones for 30 minutes. This step is crucial as it enhances the flavor and richness of the broth.

Select a large baking sheet or roasting pan that can accommodate all the chicken bones in a single layer. Place the bones on the pan, making sure they are not overlapping each other. You may need to use multiple pans if you have a lot of bones.

Next, preheat your oven to 425°F (220°C). Once the oven is hot, place the pan with the chicken bones inside and roast for 30 minutes. This will help to caramelize the collagen in the bones, which will eventually become gelatin when it’s cooked in water.

After the 30-minute roasting time has elapsed, remove the pan from the oven and carefully transfer the hot bones to a large stockpot or Dutch oven. You can use tongs or a slotted spoon for this step, taking care not to splash any of the juices onto your skin.

Add enough cold water to the pot to cover the bones completely, making sure that all the meaty bits are submerged. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and let it cook for at least 1 hour or overnight, depending on how much time you have available.

Once the stock has cooked, strain it through a fine-mesh sieve into a clean pot or container. Discard the solids and let the stock cool completely before refrigerating or freezing it for later use.

Simmer bones in water with vegetables and garlic for 6 hours.

To prepare a hearty and comforting bowl of old-fashioned chicken and dumplings, you will need to start by simmering bones in water with vegetables and garlic for 6 hours. This process allows for the extraction of rich flavors and collagen from the bones, creating a nutrient-rich broth that forms the foundation of your dish.

First, gather the necessary ingredients: 2 lbs of **chicken** bones (you can use neck bones or back bones), 2 medium-sized **carrots**, 2 stalks of **celery**, 3 cloves of **garlic**, and a handful of fresh **parsley**. You will also need water to cover the bones.

Place the chicken bones in a large stockpot or Dutch oven, followed by the sliced carrots, celery, and crushed garlic. Add enough water to cover all the ingredients, making sure that the bones are completely submerged.

Bring the mixture to a boil over high heat, then reduce the temperature to low and let it simmer for 6 hours. You can also do this in a slow cooker if you prefer. The key is to allow the flavors to meld together and the collagen to dissolve into the broth.

After 6 hours, strain the broth through a fine-mesh sieve or cheesecloth to remove any solids and clarify the liquid. Discard the solids and set the broth aside for later use.

This is just the first step in creating your old-fashioned chicken and dumplings recipe. In the next part of this tutorial, we will cover how to make the actual dumplings using flour, butter, and eggs.

Preparing Dumplings:

Preparing dumplings for old-fashioned chicken and dumplings recipe requires a few simple ingredients, including flour, baking powder, salt, butter or oil, eggs, milk, and chicken broth. To begin, gather all the necessary ingredients and tools, such as a large mixing bowl, measuring cups, spoons, and a rolling pin.

First, preheat the oven to 375°F (190°C). Then, mix together 2 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt in a large mixing bowl until well combined. Cut in ½ cup of cold butter or oil using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

In a separate bowl, whisk together 1 egg and ¾ cup of milk until smooth. Add this wet mixture to the dry ingredients and mix until a dough forms. Be careful not to overmix, as this can lead to tough dumplings.

Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes in the refrigerator.

When ready to assemble the dish, bring a large pot of chicken broth to a boil over high heat. Once boiling, reduce the heat to medium-low and add 2-3 cups of diced cooked chicken to the pot. While the chicken is cooking, roll out the rested dough on a floured surface to about ¼ inch thickness.

Using a biscuit cutter or the rim of a glass, cut out circles of dough. You can also use a knife to cut squares or rectangles if desired. Gather any scraps, re-roll the dough, and cut more shapes.

To assemble the dumplings, place them on top of the cooking chicken in the pot. Cover the pot with a lid and cook for about 20-25 minutes, or until the dumplings are cooked through and have doubled in size. Serve hot over the chicken and broth, garnished with chopped fresh herbs if desired.

Some optional variations to consider include adding vegetables such as carrots, celery, or peas to the pot, using different types of flour or baking powder for a slightly different flavor, or making individual serving-sized dumplings in ramekins or small bowls.

Additionally, you can prepare the dumpling dough ahead of time and refrigerate or freeze it for later use. Simply thaw frozen dough and let it rest at room temperature before rolling out and cutting into shapes.

Dumpling Toppings

• Sliced scallions
• Chopped fresh herbs such as parsley or chives
• Fried onions or shallots
• Crispy bacon bits

Dumpling Variations

1. Square-shaped dumplings: use a knife to cut the dough into squares.
2. Round-shaped dumplings: use a biscuit cutter or the rim of a glass to cut out circles.
3. Pull-apart dumplings: divide the dough into smaller pieces and pull them apart before assembling in the pot.

Tips and Tricks

• Don’t overmix the dough, as this can lead to tough dumplings.
• Let the dough rest for at least 30 minutes before rolling out and cutting into shapes.
• Use a high-quality flour that contains baking powder for light and airy dumplings.

In a large bowl, combine flour, salt, and pepper.

Instructions for making delicious Old-Fashioned Chicken and Dumplings Recipe are a crucial part of ensuring that this classic comfort food turns out just right. The process begins with preparing the ingredients, which involves measuring and combining dry ingredients in a large bowl.

The first instruction is to “In a large bowl, combine flour, salt, and pepper.” This step is essential as it sets the foundation for the rest of the recipe by creating a well-balanced mixture that will help thicken the broth and provide flavor to the dish. The proportions of flour, salt, and pepper may vary depending on personal preference, but a general guideline is to use 2 cups of all-purpose flour, 1 teaspoon of salt, and a pinch of freshly ground black pepper.

The dry ingredients should be combined using a whisk or a spoon until they are evenly blended. This ensures that the flour is well incorporated with the salt and pepper, resulting in a uniform mixture that will help prevent lumps from forming when it’s time to add liquids. It’s essential to mix thoroughly at this stage to avoid any unevenness in texture later on.

Once the dry ingredients are combined, the next step is to prepare the chicken and broth. This involves chopping 2-3 boneless, skinless chicken breasts into bite-sized pieces and sautéing them in a pot until they’re lightly browned. The cooked chicken will then be added back to the pot along with some chicken broth, diced vegetables (such as carrots and celery), and the dry ingredient mixture.

After bringing the mixture to a boil, reduce the heat and let it simmer for 10-15 minutes or until the dumplings are cooked through. The Old-Fashioned Chicken and Dumplings Recipe is now ready to be served hot, garnished with chopped fresh herbs such as parsley or thyme.

The key to this recipe’s success lies in following the instructions carefully and using high-quality ingredients. By doing so, you’ll end up with a hearty, comforting dish that’s sure to become a family favorite.

Add butter and mix until crumbly.

In order to make delicious homemade Old-Fashioned Chicken and Dumplings, it’s essential to follow precise instructions, particularly when it comes to adding butter and mixing until crumbly. This crucial step involves incorporating cold butter into the dry ingredients to create a mixture that resembles coarse crumbs.

The first step is to preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for later use in baking the dumplings, but for now, we’re focused on creating the crumbly mixture. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of salt, and 1/4 cup of granulated sugar.

Add 1/2 cup of cold unsalted butter to the dry ingredients in the mixing bowl. The key is to ensure that the butter remains cold, as this will help it retain its shape when incorporated into the dry mixture. Using a pastry blender or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs.

This process of adding and mixing the cold butter into the dry ingredients is crucial, as it breaks down the butter molecules into smaller pieces that will eventually form the flaky texture of the dumplings. It’s essential not to overwork the mixture at this stage, as excessive handling can lead to a tough or dense final product.

Once you’ve achieved the desired crumbly consistency, stop mixing and take note of how the mixture holds together when gently compressed with your fingers. This will give you an idea of how well the butter has been incorporated into the dry ingredients, which is a vital factor in determining the ultimate texture of the dumplings.

Now that we’ve successfully created our crumbly mixture, we can set it aside until needed for assembling and baking the Old-Fashioned Chicken and Dumplings recipe. Remember to save this mixture in an airtight container or bag to maintain its freshness and ensure optimal results when reusing the remaining ingredients.

Gradually add water to form a dough.

Knead a mixture of 2 cups of all-purpose flour and 4 teaspoons of salt until it becomes smooth.

In a separate bowl, **whisk** together 3 large eggs and 1 cup of warm water to create an egg wash.

Add the egg wash to the dry ingredients and mix until the dough starts to form.

Gradually add water to the mixture while continuously mixing with a spoon or your hands until you achieve a soft, pliable **dough**.

Knead the dough for about 10 minutes on a floured surface until it becomes elastic and smooth.

Roll out the dough into ropes of desired thickness to form your dumplings.

Cooking Chicken and Dumplings:

In order to prepare traditional chicken and dumplings, it’s essential to start with a few crucial ingredients. For this recipe, you’ll need 1 pound of boneless, skinless chicken breast or thighs, cut into bite-sized pieces. Additionally, you will require 4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/4 cup of shortening.

Next, preheat your oven to 375 degrees Fahrenheit. While the oven is warming up, take a large pot or Dutch oven and place it over medium heat on your stovetop. Once heated, add 2 tablespoons of oil to the pot, followed by the chopped chicken pieces. Cook the chicken until browned on all sides, then remove it from the pot with a slotted spoon.

Following the removal of the chicken, add an additional 4 cups of water to the pot, along with any accumulated juices from the cooked chicken. Then, bring this mixture to a boil before reducing the heat and allowing it to simmer for about 10 minutes or until the chicken is cooked through.

Meanwhile, prepare the dumpling mix by combining the flour, baking powder, salt, and shortening in a separate bowl. Mix the ingredients together until a crumbly dough forms. Gradually add in cold water while mixing with your hands until the dough becomes smooth and pliable, though still slightly sticky.

Once the chicken has finished cooking, it’s time to prepare the dumplings for baking. Tear off small pieces of the prepared dough and shape them into balls or use a cookie cutter to create fun shapes. Place these dumpling pieces onto a greased baking sheet lined with parchment paper.

Bake the dumplings in the preheated oven for about 15-20 minutes, or until they are golden brown in color. Be sure not to overcrowd the baking sheet, as this can cause the dumplings to stick together during cooking. Instead, bake them in batches if necessary.

When the dumplings have finished baking, remove them from the oven and place them on top of the cooked chicken and broth mixture in the large pot. Allow the flavors to meld together for a few minutes before serving hot. This hearty dish is perfect for warming up on a chilly day or as a comforting meal for any occasion.

Finally, garnish with chopped herbs like parsley or thyme if desired, and enjoy your delicious homemade chicken and dumplings. The combination of the savory chicken broth, tender chicken, and light, fluffy dumplings creates a satisfying meal that’s sure to become a family favorite.

Boil chicken in the stock until tender.

To make this classic comfort food dish, it’s essential to start by boiling chicken in stock until tender.

Step-by-Step Instructions

1. Begin by preparing the chicken: Rinse 1 pound of boneless, skinless chicken breast or thighs under cold water, and pat dry with paper towels.

2. In a large pot or Dutch oven, combine 4 cups of chicken stock, 2 carrots peeled and chopped, and 2 celery stalks chopped. Bring the mixture to a boil over high heat.

3. Add the prepared chicken to the pot, making sure it’s covered with the hot stock. Reduce the heat to medium-low and simmer for 10-15 minutes or until the chicken is cooked through and tender.

While the chicken is cooking, you can start preparing the dumplings: In a large bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Add in 1/4 cup of shortening or butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Gradually add in 3/4 cup of milk, stirring with a fork until the dough comes together in a shaggy mass. Turn the dough out onto a floured surface and knead gently until it becomes smooth and pliable. Use your hands to shape the dough into small balls, about 1 inch in diameter.

Once the chicken is cooked, remove it from the pot and let it rest on a plate. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids. Bring the stock to a boil over high heat.

Folding the Dumplings

• When the stock is boiling, carefully add in the dumpling balls, making sure they’re not crowded. Cook for 5-7 minutes or until the dumplings are cooked through and have floated to the surface.

To serve, slice the rested chicken into bite-sized pieces and place it back into the pot with the cooked dumplings. Spoon the hot soup over the top and serve immediately.

Divide dumpling dough into 810 pieces.

To divide dumpling dough into 810 pieces, follow these steps:

Step 1: Prepare the Dough

Dumpling dough can be made from a simple mixture of flour, salt, and water, or it can be purchased pre-made at a grocery store. For this recipe, we will assume you have a large batch of dumpling dough ready to go.

Step 2: Knead the Dough

Knead the dumpling dough on a floured surface until it becomes smooth and elastic. This will help develop the gluten in the dough, making it easier to work with.

Step 2.1: Divide the Dough into Large Sections

1. Divide the kneaded dough into 5-6 large sections. These sections should be roughly equal in size and will make it easier to divide them further into smaller pieces.
2. Mold each section into a flat, disk-like shape. This will help prevent the dough from becoming too dense or compacted during division.

Step 2.2: Divide Each Section into Smaller Pieces

• Take one of the large sections and divide it in half lengthwise.
• Roll each half out into a rope-like shape, approximately 1 inch in diameter.
• Cut the rope into pieces that are roughly the same size. Aim for about 150-160 pieces per section.

Step 2.3: Repeat with Remaining Sections

1. Repeat steps 2.2 with the remaining large sections of dough.
2. Mold and cut each section into approximately 150-160 pieces.

Step 3: Combine All Pieces

Congratulate yourself on completing a monumental task! You should now have around 810 pieces of dumpling dough. Place them in a large bowl or container, cover with plastic wrap or a damp cloth, and let rest for at least 30 minutes to allow the dough to relax.

Simmer dumplings in boiling stock for 1520 minutes.

To prepare this classic comfort food dish, you’ll need to follow a series of steps that require attention to detail and some basic cooking skills.

The first step involves preparing the dumpling mixture, which consists of 2 cups all-purpose flour, 4 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 cup shortening or butter. You’ll need to combine these dry ingredients in a large mixing bowl and then add in the shortening or butter, using a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Next, you’ll need to slowly pour in 3/4 cup warm water while stirring the dough with a fork. Be careful not to overmix, as this can result in tough dumplings. The goal is to achieve a shaggy dough that still holds together when pressed between your fingers.

Once the dumpling mixture has been prepared, you can move on to preparing the stock. For this recipe, you’ll need 4 cups of chicken broth and 2 cups of water. You can use either low-sodium broth or make your own by simmering a whole chicken in water for several hours.

Bring the stock to a boil in a large pot over high heat, then reduce the heat to medium-low and let it simmer while you roll out the dumpling mixture into small balls. You should aim to end up with around 20-25 dumplings, depending on their size.

To cook the dumplings, gently add them to the simmering stock, being careful not to overcrowd the pot. You may need to cook them in batches if you have a particularly large number of dumplings.

Now, about the instruction in question: simmering dumplings for 15-20 minutes is an essential step in cooking these comfort food classics. By doing so, you allow the dumplings to absorb all the flavorful goodness from the stock and become light and fluffy on the inside, with a delicate exterior.

It’s worth noting that the exact time may vary depending on the size of your dumplings and the temperature of your stove. However, as a general rule, 15-20 minutes should be sufficient to cook through most standard-sized dumplings.

When they’re done cooking, remove the pot from the heat and let it sit for a few minutes before serving. This allows the juices to redistribute and the flavors to meld together. You can serve the chicken and dumplings hot, garnished with chopped fresh herbs like parsley or thyme if desired.