Chicken Back Stew and dumplings from scratch

flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

Fill a large pot with water and add chicken backs until almost full.

Bring the pot to a boil and let the chicken backs stew for about 2 hours to develop a rich broth.

After 2 hours, add salt and pepper to taste, along with chopped onions and celery.

Let the mixture stew for an additional 20 minutes.

Remove excess fat from the chicken backs if desired, but leave some for flavor.

In a mixing bowl, combine plain flour, baking powder, salt, and black pepper.

Add broth from the stewed chicken backs to the dry ingredients to form a sticky dumpling batter.

Drop spoonfuls of dumpling batter into the boiling broth without stirring or moving them.

Cover the pot and let the dumplings cook on low for about 10 minutes.

After 10 minutes, gently push the dumplings down into the broth to help them merge with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens