Chicken & Dumplings

Once the temperatures dip below freezing, the urge to cook and bake are strong.  You stay warm in the kitchen while busy around the stove and oven.  At the end of it all, you have delicious things to eat! 

One of my favorite things to prepare during the winter months is a large pot of chicken and dumplings.  Plenty of parsley in the dumplings add a wonderful, bright flavor to them.

Start with the stock.

Chicken quarters (legs & thighs, about 3 lbs.)

4 quarts of water (16 cups)

Quarter and add to the pot:

Two medium potatoes

1 large tomato

1 medium/large apple

3 - 4 carrots broken in half

3 - 4 celery stalks (ends cut off) broken in half

1 large yellow onion, skin on

3 large garlic cloves, skin on

A couple bay leaves

salt (about 2 TB)

fresh ground black pepper (about 1 TB)

Bring just to a boil and then reduce to the lowest possible simmer.  Make sure pot is covered with a tight fitting lid.  Simmer away for at least 4 hours and as long as 12.

Strain stock making sure to reserve the chicken.  Once the veggies cool, discard them.

Chicken & Dumplings

Begin with 4 quarts of homemade chicken stock.   (If you prefer to use canned broth, bring it to a simmer before adding recipe ingredients.)

To prepare the chicken and dumplings, add to an uncovered pot over a medium flame:

2 cloves of garlic, minced

1 medium/large yellow onion, chopped

4 - 5 carrots, chopped

3 - 4 celery stalks, chopped

1 large sweet potato, peeled and cubed

1 bunch of kale, chopped

1 TB fresh sage

1 TB fresh thyme

1 TB fresh marjoram

1/4 cup fresh parsley

2 tsp. paprika

salt & pepper to taste

pulled chicken

To prepare the dumplings, in a large bowl add:

1-1/2 cups flour

1 cup grated Parmesan-Reggiano cheese

1/4 tsp. salt

1/4 fresh ground black pepper

3/4 cup chopped fresh flat leaf parsley

Mix together.  Once mixed, make a well in the center and add one lightly beaten egg.  Blend in egg with a fork and then slowly add 1/2 cup milk.  The dumpling mixture should be sticky not wet.  If mixture is too wet, add a bit more flour as needed.  Do not give in to the temptation to mix with your hands.  Half the mixture will end up on your hands and the stuff is like glue.  Stick with a fork.  I always tend to make a double batch of dumplings ‘cause they are so good!

Once the chicken mixture has simmered for about 30 - 40 minutes, you can add the dumplings.  You can make the dumplings as large or small as you would like, however, when they are walnut-sized they are easier to manage and eat.  With a spoon, scoop up a bit of the dumpling dough -- you can use a second spoon to help shape the dumpling into a more uniform shape -- and slowly drop the dumpling into the broth.  Continue this method until all the dumplings are in the pot, taking care to distribute the dumplings around the pot as you drop them in.  The dumplings will be finished cooking in about 10 minutes, but the longer they are in the pot, the more they will help thicken the broth.

To thicken the stock further, you can mix 1/4 - 1/2 cup of cold water with about 2 TB of flour.  Whisk together in a cup, and then pour mixture into the stock while whisking!  If you pour straight into the stock, you will have lumps.  Another option is to thicken the stock on the front end before adding any vegetables.

If you add flour to thicken, be sure to allow the chicken and dumplings to cook for at least an additional 30 minutes.  

Taste as you prepare and adjust seasonings.  You should not add any more seasoning after the dumplings have been added.

Bon Appetit!