Delicious Chicken and Dumplings Recipe - Comfort Food Cooking

flour

🥗Healthier: whole wheat flour

More nutritious option.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Lower in fat or more budget-friendly.

Put the whole chicken in a pot and cover it with boiling water.

Add 2 tablespoons of kosher salt, 1 bay leaf, and 1 tablespoon of black peppercorns to the pot.

Bring the pot to a boil, then reduce to a simmer and cook for 1.5 hours.

After cooking, place the pot in the refrigerator to cool down and allow the fat to rise to the top.

Once cooled, remove the chicken and cover it with Saran wrap, refrigerating it.

Skim the solidified fat off the top of the broth and set it aside for later use.

In a large stock pot, heat 1 tablespoon of olive oil and the chicken fat over medium-low heat.

Add 5 large carrots, 3 stalks of celery, and 1 large onion to the pot and sauté for about 20 minutes until fragrant.

Add a bunch of fresh thyme to the sautéed vegetables.

Pour in the chicken broth, bringing it to a boil.

Prepare the dumplings by cutting in butter to flour until mixed.

Add 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1.5 teaspoons baking soda to the mixture.

Incorporate approximately 3/4 cup of buttermilk into the flour mixture, adjusting as necessary due to humidity.

Add the shredded chicken back into the pot with the broth and vegetables.

Mix 3-4 tablespoons of flour with a little broth to create a thickening agent, then add it to the pot.

Drop the dumpling mixture into the pot one at a time to prevent sticking.

Add a splash of heavy cream just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens