The BEST Chicken N Dumplins You’ll Ever Taste!

Описание: Here it is! The granddaddy of all comfort foods. Nothing is more healing than a big bowl of Chicken N Dumplins. It hits the soul just right. This recipe is the one my husband and I make. It’s a team effort. He does the chickeny stuff and I make the dumplins. It’s my teenage son’s absolute favorite meal. Steak is number 2, so you know if your teenager prefers it over steak, you’re doing something right!

To make this recipe you will need a few supplies:
8qt stockpot
long wooden spoon
Mixing bowl
Large strainer
Large bowl (for broth)
Rolling pin
Measuring cups and spoons

For the ingredients you’ll need:
Whole chicken
Celery
Carrots
Half a large onion
Salt and pepper
Oregano
Thyme
Bay leaves

For the dumplins you’ll need
All-purpose flour
Baking Powder
Salt
Unsalted Butter
Whole milk

Ok, here we go…
The first thing you want to do is to boil your whole chicken in the 8qt stockpot. Rinse your chicken off with water, being sure to remove any innards (heart, gizzards, etc.). Cover the chicken with water and set to boil on medium high. Rinse off a couple stalks of celery and a few carrots (no need to peel, just clean them). Chop them in halves or thirds and put in the pot. Rough cut half a large onion, and add to the pot. Add salt and pepper to taste. Bring to boil and reduce heat to medium-low. Boil until chicken is fully cooked. Generally you want to boil 15 minutes per pound, but be sure the internal temperature reaches 165.
After your chicken has cooked, very carefully remove it from the pot and let it cook on a plate. If it falls apart, it’s ok, just spoon the pieces out of the broth and set on the plate to cool. Once it’s cool enough to handle, debone the chicken by pulling the meat off and separating it from the bones. Put the meat in a bowl and set aside in the fridge.
Now add all the skin, onion bits, carrots, celery, bones, and carcass back to the broth and bring it back to a boil. Boil for a couple hours on low-medium, add water if needed. You are making a rich bone broth that is going to give great flavor to your chicken n dumplins.
After you have boiled your broth down, separate the broth from the solids. Use a large bowl (it needs to be able to hold all the liquid, so get a BIG bowl, and use a strainer to catch to solids. Discard the bones and vegetables. Return the broth to your stockpot and bring it back to a boil.
Now make the biscuits. I use the Basic Rolled Biscuits from Joy of Cooking. I use 1 1/2 recipe. For the biscuits mix together:
3 C all purpose flour
3 3/4 teaspoons of baking powder
1 teaspoon salt
Add in:
9 Tablespoons of cold unsalted butter, cut into pieces.
Cut the butter into the flour with a pastry blender, or use your hands like I do. Just be sure the butter is broken down and incorporated into the flour and pieces of butter are about the size of breadcrumbs.
Now all at once at 9 oz. of whole milk.
Mix it all up, and knead the dough a few times on a lightly floured surface.
Divide the dough in half and roll it out super thin, about 1/8 of an inch. Cut into squares. Drop the dumplins in the boiling broth, stirring as you go so they don’t clump together. Repeat with the other half of dough.
You will notice the broth is getting thicker as you add the dumplins. If you need to add water that’s fine. You can make it soupier if you like.
Now chop up your chicken meat into bite sized pieces and add them to your pot. Stir it up really good and add 1/4 teaspoon oregano, 1/2 teaspoon of thyme (Cush it in your palm to release the flavor), a couple bay leaves, and salt and pepper to taste.
Let is simmer for about 15 minutes, taste, and add more seasonings as needed.
That’s it, ENJOY!