Grandma’s Comfort: Old Fashioned Chicken and Dumplings Recipe
Chicken and dumplings. The very words conjure images of cozy kitchens, simmering pots, and the comforting aroma of a home-cooked meal that warms you from the inside out. This isn’t just a recipe; it’s a tradition, a taste of childhood, and a hug in a bowl. We’re talking about the *real* deal – old-fashioned chicken and dumplings, the kind your grandma used to make, with tender, juicy chicken and perfectly fluffy dumplings swimming in a rich, savory broth.
Forget the shortcuts and the pre-made biscuits. This recipe embraces the simple, honest ingredients and time-honored techniques that make this dish truly special. Get ready to roll up your sleeves, put on your apron, and create a culinary masterpiece that will have your family begging for seconds (and thirds!).
## Why This Recipe Works
Before we dive into the nitty-gritty, let’s talk about what makes this particular recipe so irresistible:
* **Homemade Broth is Key:** We start with a whole chicken, simmered low and slow, to create a broth that’s bursting with flavor. This is the foundation of the entire dish, and it makes all the difference.
* **Tender, Juicy Chicken:** Cooking the chicken in the broth not only infuses the broth with flavor, but it also ensures that the chicken remains incredibly moist and tender.
* **Light and Fluffy Dumplings:** These aren’t your dense, doughy dumplings. Our recipe uses a simple combination of flour, baking powder, and milk to create dumplings that are light, airy, and melt in your mouth.
* **Simple, Wholesome Ingredients:** No fancy ingredients or complicated techniques here. Just good, honest food that’s made with love.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to make this comforting classic:
**For the Chicken and Broth:**
* 1 whole chicken (about 3-4 pounds), giblets removed
* 1 large onion, roughly chopped
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 4 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* 10-12 cups water
* Salt and pepper to taste
* 2 tablespoons butter or olive oil
* 1/2 cup all-purpose flour (for thickening)
**For the Dumplings:**
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 4 tablespoons (1/2 stick) cold butter, cut into small cubes
**Optional Add-ins:**
* 1 cup frozen peas
* 1 cup frozen corn
* Fresh parsley, chopped, for garnish
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create a pot of chicken and dumplings that will rival your grandma’s (maybe!).
**Part 1: Making the Chicken and Broth**
1. **Prepare the Chicken:** Rinse the whole chicken inside and out and pat it dry with paper towels. Remove any excess fat.
2. **Sear the Chicken (Optional but Recommended):** Heat butter or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken on all sides. This step adds depth of flavor to the broth. Remove the chicken and set aside.
3. **Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, rosemary, and bay leaf and cook for another minute until fragrant.
4. **Return the Chicken to the Pot:** Place the browned chicken back into the pot on top of the vegetables. Pour in enough water to cover the chicken completely (about 10-12 cups).
5. **Simmer the Chicken:** Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the chicken is cooked through and the meat is falling off the bone. Skim off any foam or impurities that rise to the surface during the simmering process.
6. **Remove the Chicken and Shred the Meat:** Carefully remove the chicken from the pot and place it on a cutting board to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Set the shredded chicken aside.
7. **Strain the Broth:** Strain the broth through a fine-mesh sieve lined with cheesecloth (optional, but recommended for a clearer broth) to remove the vegetables and herbs. Return the strained broth to the pot.
8. **Thicken the Broth:** In a small bowl, whisk together the 1/2 cup of all-purpose flour with 1/2 cup of cold water to create a slurry. Slowly pour the slurry into the simmering broth, whisking constantly to prevent lumps. Continue to simmer until the broth has thickened to your desired consistency, about 5-10 minutes. Season with salt and pepper to taste.
**Part 2: Making the Dumplings**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The colder the butter, the flakier your dumplings will be.
3. **Add the Milk:** Gradually add the milk to the flour mixture, stirring until just combined. Do not overmix! The dough should be slightly sticky.
**Part 3: Cooking the Dumplings**
1. **Drop the Dumplings:** Drop spoonfuls of the dumpling dough (about 1-2 tablespoons per dumpling) into the simmering broth. Be careful not to overcrowd the pot. You may need to cook the dumplings in batches.
2. **Simmer the Dumplings:** Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during the first 15 minutes of cooking, as this can cause the dumplings to deflate.
3. **Add the Chicken and Vegetables (Optional):** Return the shredded chicken to the pot. If desired, add frozen peas and corn during the last 5 minutes of cooking. This will heat the vegetables through.
4. **Serve and Enjoy:** Ladle the chicken and dumplings into bowls and garnish with fresh chopped parsley, if desired. Serve hot and enjoy!
## Tips for Perfect Chicken and Dumplings
* **Don’t Overmix the Dumpling Dough:** Overmixing develops the gluten in the flour, resulting in tough dumplings. Mix until just combined.
* **Keep the Butter Cold:** Cold butter is essential for creating flaky dumplings. Make sure your butter is cold before cutting it into the flour.
* **Don’t Overcrowd the Pot:** Cook the dumplings in batches if necessary to avoid overcrowding the pot. Overcrowding can lower the temperature of the broth and cause the dumplings to stick together.
* **Resist the Urge to Peek:** Do not lift the lid while the dumplings are cooking, especially during the first 15 minutes. This can cause the dumplings to deflate.
* **Adjust the Broth Consistency:** If the broth is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
* **Use Fresh Herbs:** Fresh thyme and rosemary will add a brighter, more vibrant flavor to the broth. If you don’t have fresh herbs, dried herbs will work just fine.
* **Make it Ahead:** The chicken and broth can be made a day or two in advance and stored in the refrigerator. The dumplings are best made fresh.
## Variations and Add-ins
This recipe is a great starting point, but feel free to customize it to your liking. Here are a few variations and add-ins to consider:
* **Add Vegetables:** Besides peas and corn, you can add other vegetables such as diced potatoes, carrots, celery, or green beans.
* **Use Different Herbs:** Experiment with different herbs such as sage, oregano, or marjoram.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a little kick.
* **Creamy Chicken and Dumplings:** Add a splash of heavy cream or half-and-half to the broth at the end for a richer, creamier flavor.
* **Cheddar Cheese Dumplings:** Add shredded cheddar cheese to the dumpling dough for a cheesy twist.
* **Herb Dumplings:** Mix chopped fresh herbs, such as parsley, chives, or dill, into the dumpling dough.
* **Biscuit Dumplings (Quick Option):** While not traditional, you *can* use canned biscuit dough cut into smaller pieces as a quick alternative for the dumplings. Be sure to adjust cooking time accordingly.
## Serving Suggestions
Chicken and dumplings is a complete meal in itself, but here are a few serving suggestions to round out your dinner:
* **Side Salad:** A simple green salad with a vinaigrette dressing complements the richness of the chicken and dumplings.
* **Cornbread:** A warm piece of cornbread is a classic accompaniment to chicken and dumplings.
* **Green Beans:** Steamed or sautéed green beans add a healthy dose of vegetables to the meal.
* **Mashed Potatoes:** For an extra comforting meal, serve chicken and dumplings with a side of mashed potatoes.
## Storing and Reheating Leftovers
Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and dumplings in a saucepan over medium-low heat, adding a little broth or water if needed to prevent them from drying out. You can also reheat them in the microwave.
**Can you freeze Chicken and Dumplings?**
While chicken and dumpling *broth* freezes well, the dumplings themselves often become mushy after freezing and thawing. Freezing is therefore not recommended, unless you prepare the broth and chicken separately and add freshly made dumplings when serving.
## Frequently Asked Questions (FAQs)
* **Can I use chicken breasts instead of a whole chicken?**
Yes, you can use about 2 pounds of boneless, skinless chicken breasts. However, using a whole chicken will result in a richer, more flavorful broth. If using chicken breasts, sear them first and then simmer them in the broth for about 20-25 minutes, or until cooked through.
* **Can I use chicken broth instead of making my own?**
Yes, you can use store-bought chicken broth. However, the flavor will not be as deep or complex as homemade broth. If using store-bought broth, try to find a low-sodium or unsalted variety so you can control the amount of salt in the dish.
* **Why are my dumplings tough?**
Tough dumplings are usually caused by overmixing the dough. Mix the dough until just combined and be careful not to overwork it.
* **Why are my dumplings falling apart?**
Dumplings can fall apart if the broth is boiling too vigorously or if they are cooked for too long. Make sure the broth is simmering gently and cook the dumplings until they are just cooked through.
* **Can I add vegetables to the dumpling dough?**
Yes, you can add finely chopped vegetables such as herbs, or even some finely grated cheese. Be careful not to add too many as it affects the consistency of the dough.
* **How do I make gluten-free Chicken and Dumplings?**
You can substitute a gluten-free all-purpose flour blend for the all-purpose flour in both the broth thickening and the dumpling recipe. Be sure to use a gluten-free baking powder as well. The cooking time might need slight adjustments depending on the gluten-free flour blend you are using.
## The Last Delicious Bite
There you have it – a comforting, soul-satisfying recipe for old-fashioned chicken and dumplings that’s sure to become a family favorite. So gather your ingredients, put on your apron, and get ready to create a dish that’s as delicious as it is nostalgic. Enjoy!