
Grandma’s Kitchen: Mastering Old Fashioned Chicken and Dumplings
There’s something profoundly comforting about a bowl of old fashioned chicken and dumplings. It’s more than just food; it’s a warm hug on a cold day, a taste of nostalgia, a connection to generations past. This recipe isn’t about shortcuts or modern twists; it’s about honoring the classic, slow-cooked goodness that makes this dish a timeless favorite. Prepare yourself for a labor of love, because the best chicken and dumplings are made with time, patience, and a whole lot of heart.
## The Soul of the Dish: Understanding the Key Ingredients
Before we dive into the step-by-step instructions, let’s appreciate the fundamental components that bring this dish to life:
* **Chicken:** A whole chicken is the traditional choice, offering the most flavorful broth and plenty of meat. However, you can also use bone-in, skin-on chicken pieces like thighs and drumsticks. The key is the bones, as they contribute significantly to the richness of the broth. Avoid boneless, skinless chicken breasts, as they tend to dry out and don’t impart as much flavor.
* **Vegetables:** The aromatic foundation of our broth is built upon a mirepoix: onions, carrots, and celery. These vegetables not only add flavor but also contribute depth and complexity to the overall dish. Garlic and herbs like thyme and bay leaf are also essential for infusing the broth with savory notes.
* **Broth:** The broth is the liquid gold that holds everything together. Homemade broth, made from the chicken carcass and vegetables, is undeniably superior. However, if you’re short on time, a high-quality store-bought chicken broth can be used as a substitute. Just be mindful of the sodium content and adjust seasoning accordingly.
* **Dumplings:** Ah, the dumplings! These fluffy pillows of goodness are the star of the show. There are two main types: rolled dumplings and drop dumplings. Rolled dumplings are made from a simple dough that’s rolled out and cut into squares or circles. Drop dumplings, on the other hand, are made from a wetter batter that’s dropped by spoonfuls into the simmering broth. We’ll be making drop dumplings in this recipe for their simplicity and tender texture.
* **Fat:** Butter is used in this recipe for a richer flavour, but you can also use bacon fat to add some extra smoky depth. Butter is traditionally used because it doesn’t have as strong a flavour profile and lets the taste of the chicken broth shine through.
* **Seasoning:** Salt, pepper, and a touch of poultry seasoning are all you need to enhance the natural flavors of the chicken and vegetables. Don’t be afraid to adjust the seasoning to your taste, but remember that it’s always easier to add more seasoning than to take it away.
## Grandma’s Old Fashioned Chicken and Dumplings Recipe
This recipe is designed to be easy to follow and adaptable to your preferences. Feel free to adjust the quantities of vegetables and herbs to your liking. The most important thing is to have fun and enjoy the process!
**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 3-4 hours
### Ingredients:
* 1 whole chicken (about 3-4 pounds) or 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
* 1 tablespoon olive oil or cooking oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth (or water, if making your own broth from the chicken carcass)
* 2 bay leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon poultry seasoning
* Salt and pepper to taste
**For the Drop Dumplings:**
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup (1/2 stick) cold butter, cut into small pieces
* 1 cup milk (or buttermilk for a tangier flavor)
* 2 tablespoons chopped fresh parsley (optional)
### Equipment:
* Large Dutch oven or stockpot
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
### Instructions
**Part 1: Making the Chicken Broth and Cooking the Chicken**
1. **Prepare the Chicken:** If using a whole chicken, remove the giblets and neck from the cavity. Rinse the chicken inside and out under cold water and pat dry with paper towels. If using chicken pieces, rinse them under cold water and pat dry.
2. **Sear the Chicken (Optional):** This step is optional but highly recommended for adding depth of flavor. Heat the olive oil in the Dutch oven or stockpot over medium-high heat. Sear the chicken on all sides until golden brown. This creates a beautiful fond (browned bits) on the bottom of the pot, which will enhance the flavor of the broth. Remove the chicken from the pot and set aside.
3. **Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
4. **Add the Chicken and Broth:** Place the chicken back into the pot on top of the vegetables. Pour in the chicken broth (or water if making your own broth). Add the bay leaves, thyme, and poultry seasoning. Season with salt and pepper to taste. Remember to start with less salt and add more later if needed.
5. **Bring to a Simmer and Cook:** Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for at least 2-3 hours, or until the chicken is cooked through and falling off the bone. The longer it simmers, the more flavorful the broth will become.
6. **Remove the Chicken and Shred:** Carefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat using two forks, discarding the skin and bones. Set the shredded chicken aside.
7. **Strain the Broth (Optional):** For a smoother broth, you can strain it through a fine-mesh sieve, discarding the vegetables. However, I personally prefer to leave the vegetables in for added texture and flavor. If you choose to strain the broth, return it to the pot.
**Part 2: Making the Drop Dumplings**
1. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt.
2. **Cut in the Butter:** Add the cold butter pieces 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 cold butter is essential for creating light and fluffy dumplings.
3. **Add the Milk:** Gradually add the milk to the flour mixture, stirring until just combined. Do not overmix. The batter should be slightly wet and lumpy. Stir in the chopped parsley, if using.
**Part 3: Cooking the Dumplings and Assembling the Dish**
1. **Bring the Broth to a Simmer:** Bring the chicken broth back to a gentle simmer over medium heat.
2. **Drop the Dumplings:** Using a spoon or a small cookie scoop, drop spoonfuls of the dumpling batter into the simmering broth. Be careful not to overcrowd the pot. Work in batches if necessary.
3. **Cook the Dumplings:** Cover the pot and cook the dumplings for 15-20 minutes, or until they are cooked through and puffed up. Avoid lifting the lid too often, as this will release steam and cause the dumplings to deflate. To check for doneness, insert a toothpick into a dumpling. If it comes out clean, the dumplings are ready.
4. **Add the Shredded Chicken:** Gently stir the shredded chicken into the pot with the dumplings and broth. Heat through.
5. **Serve:** Ladle the chicken and dumplings into bowls and serve hot. Garnish with fresh parsley, if desired.
### Tips for Perfect Chicken and Dumplings
* **Don’t Overcrowd the Pot:** When cooking the chicken and dumplings, avoid overcrowding the pot. This will ensure that the chicken cooks evenly and the dumplings have enough room to expand.
* **Cold Butter is Key:** For the best dumplings, use cold butter and don’t overmix the batter. This will help create light and fluffy dumplings that won’t be tough or chewy.
* **Simmer, Don’t Boil:** Simmering the broth gently allows the flavors to meld together without making the chicken tough. Boiling the broth can also cause the dumplings to become dense and waterlogged.
* **Adjust the Consistency:** If the broth is too thin, you can thicken it by stirring in a tablespoon or two of cornstarch mixed with a little cold water. If the broth is too thick, add a little more chicken broth or water to thin it out.
* **Make it Ahead:** Chicken and dumplings are a great dish to make ahead of time. The flavors actually improve as they sit. Simply cook the chicken and dumplings as directed, then let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat before serving.
* **Use Leftover Chicken:** Have leftover roast chicken? This is a great way to use it up in chicken and dumplings. Simply skip the step of cooking the chicken and add the shredded chicken to the broth when you add the dumplings.
* **Add Vegetables:** Feel free to add other vegetables to the dish, such as peas, green beans, or corn. Add them to the pot along with the shredded chicken.
* **Spice it Up:** For a spicier dish, add a pinch of red pepper flakes to the broth or use a Cajun seasoning blend instead of poultry seasoning.
* **Buttermilk Dumplings:** Use buttermilk instead of milk for slightly tangy flavour.
* **Herbs:** Feel free to experiment with different herbs, such as sage, rosemary, or marjoram.
## Variations on a Theme: Exploring Different Chicken and Dumpling Styles
While this recipe focuses on the classic old fashioned chicken and dumplings, there are countless variations to explore. Here are a few ideas to get you started:
* **Rolled Dumplings:** Instead of drop dumplings, try making rolled dumplings. Simply roll out the dough on a lightly floured surface and cut it into squares or circles. Drop the dumplings into the simmering broth and cook until tender.
* **Cajun Chicken and Dumplings:** Add Cajun seasoning, andouille sausage, and the holy trinity (onions, bell peppers, and celery) for a spicy twist on the classic dish.
* **Chicken and Dumpling Soup:** Add more broth and less dumplings to create a hearty chicken and dumpling soup.
* **Creamy Chicken and Dumplings:** Stir in a cup of heavy cream or half-and-half at the end of cooking for a richer, creamier dish.
* **Slow Cooker Chicken and Dumplings:** Adapt this recipe for the slow cooker for an even easier weeknight meal. Simply add all the ingredients (except the dumplings) to the slow cooker and cook on low for 6-8 hours. Then, drop the dumplings into the slow cooker and cook on high for 30-45 minutes, or until the dumplings are cooked through.
## Serving Suggestions: Completing the Comfort Food Experience
Chicken and dumplings are a complete meal in themselves, but they can be even better with the right accompaniments. Here are a few serving suggestions:
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken and dumplings.
* **Cornbread:** Warm cornbread is a classic pairing with chicken and dumplings. The sweetness of the cornbread complements the savory flavors of the dish.
* **Coleslaw:** Creamy coleslaw adds a tangy and crunchy element to the meal.
* **Green Beans:** Steamed or sautéed green beans provide a healthy and vibrant side dish.
* **Biscuits:** Flaky biscuits are another comforting addition to the table.
## Storing and Reheating: Making the Most of Your Leftovers
Chicken and dumplings are even better the next day, as the flavors have had time to meld together. Store leftovers 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 heat, stirring occasionally. You can also reheat them in the microwave, but be careful not to overheat them, as the dumplings can become tough.
## The Enduring Appeal of Old Fashioned Chicken and Dumplings
Old fashioned chicken and dumplings is more than just a recipe; it’s a tradition. It’s a dish that’s been passed down through generations, each cook adding their own personal touch. It’s a reminder of simpler times, when families gathered around the table to share a warm and comforting meal. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will warm your heart and soul.
Making chicken and dumplings is a journey, not just a recipe to follow. It’s about connecting with the past, embracing the simple pleasures of home cooking, and creating memories that will last a lifetime. Enjoy the process, experiment with flavors, and most importantly, share your creation with the people you love.
By following this recipe and incorporating your personal touches, you’ll be well on your way to mastering the art of old fashioned chicken and dumplings. Remember, the key is patience, good ingredients, and a whole lot of love. Happy cooking!
**Enjoy your home-cooked chicken and dumplings.**