Chicken and Dumplings Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 cups - all-purpose flour
  • 5 pounds - broiler-fryer chicken, cut up
  • 2 tablespoons - canola oil
  • 3 - celery ribs, cut into 1-inch pieces
  • 3 - medium carrots, cut into 1-inch pieces
  • 1/4 cups - chopped fresh parsley
  • 2 teaspoons - salt
  • 1 teaspoons - garlic powder
  • 1 teaspoons - dried thyme
  • 1/2 teaspoons - pepper
  • 8 - to 12 cups water
  • DUMPLINGS:
  • 2 cups - all-purpose flour
  • 2 teaspoons - baking powder
  • 2 - eggs, lightly beaten
  • GRAVY:
  • 1/4 cups - all-purpose flour
  • 1/2 cups - water
  • Directions:

    Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain.

    Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink.

    Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm.

    For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

    Brief Description

    This recipe for chicken and dumplings is from Taste of Home

    Main Ingredient:

    Chicken

    Category:  Poultry

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 1 hour(s)

    Notes

    Any remaining chicken broth can be frozen for future use.

    Source

    Taste of Home

    Posted By:

    deanna

    Posted On:

    August 26, 2013

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