- 1 3-4 lb. Whole Cooked Chicken
- 9 Cups Chicken Stock
- 2 Cups All-Purpose Flour
- 1 Tbs. Baking Powder
- 1 1/2 Tsp. Salt
- 1 Tsp. Black Pepper
- 1/2 Cup + 2 Tbs. Milk
- 1/2 Cup Chicken Stock
There really isn’t enough I can say about Chicken & Dumplin’s. As cheesy as it sounds, there is no food closer to my heart than this. Growing up, my grandmother would make this for every family dinner we had. For Thanksgiving, we would have turkey, stuffing, and all the traditional dishes, plus Chicken & Dumplin’s. If we had a cook-out in the summer, you could probably get some Chicken & Dumplin’s in the house to go with your burger. We loved them, and no one has ever made them as good as my grandmother.
When we lost her in 2005, we lost these with her. As much as my mom and my aunts try, no one can do them the justice she did.
I don’t even try to claim these are as good as hers, but this is as close as I can get, and every time I make and eat these, I’m reminded of her. This is truly food that is good for my soul.
The most important thing about this dish is there is no such thing as a shortcut. It’s not hard to make, but it takes some time to do it right. My grandmother never used Bisquick or anything like that, and I won’t either.
While I will use store-bought chicken stock for some things, I will never use it for this recipe. This is only going to be good if you take the time to make your own. You also need a fully-cooked chicken for this recipe, so you might as well go ahead and make the stock. Here is my recipe for the stock to get you started.
The stock takes the longest, so start early.
Once the stock is done and the chicken is cooked, you can make the dunplin’s. Mix together the flour, baking powder, salt, pepper, milk and 1/2 cup chicken stock. This should form a pretty sticky dough. Once well combined, cover with a warm towel and let rest for 5-10 minutes.
Bring 9 Cups of stock to a simmer in a large pot.
Turn the dough out onto a well-floured surface and roll it out to about 1/4 inch thickness. Cut the dumplin’s into 1/2 inch squares and drop into the pot. These will almost triple in size, but they will shrink back down as they cook. The flour on the dumplin’s will help thicken the stock and make a delicous gravy for the dumplin’s. Taste it at this point to see if you need to add salt or pepper.
As these cook, remove the chicken from the bone and tear it into bite-sized chunks and add to the pot. Let it simmer for about 20-25 minutes. Try a dumplin to make sure they are the consistency you like. The longer they cook, the chewier they get. I like mine kind of fluffy, but you want to make sure the raw flour taste has cooked out.
This is a hard recipe to pin down because there are so many factors, as far as preferences. The way I like mine might not be the way you like yours, so try them at various stages in the cooking to see when you’re ready to start eating.
I hope you love these as much as I do.