Old Fashioned Chicken and Dumplings | Ray Mack's Kitchen and Grill

Wash and clean the chicken thighs.

Place the chicken into a stockpot.

Fill the pot with water to the chicken level, not above it.

Add the celery, carrots, onions, and all seasonings to the pot.

Add half a stick of butter to the pot.

Set the pot on the stove over medium-high heat and bring to a boil.

Once boiling, cover the pot with a lid.

On a smooth surface, place some flour and add 1 tablespoon of salt.

Gradually add water to the flour and salt mixture to form a dough.

Roll out the dough and cut it into squares for dumplings.

In a bowl, mix water to create a slurry, ensuring it's not too thick or too thin.

Break down the cooked chicken into small pieces after the pot has boiled.

Pour the slurry into the pot gradually while stirring to avoid lumps.

Add the homemade dumplings to the stew.

Cover the pot with a lid and cook for 15 to 20 minutes.

After 15 to 20 minutes, check the dumplings by stirring the bottom of the pot to prevent sticking.

Continue cooking until the stew thickens and the dumplings are tender.

Equipment Needed

Spice Level: