Chicken and Dumplings

Last night, I tried homemade chicken and dumplings for the first time! I used a recipe from Sara Foster’s Southern Kitchen, a book given to me by my sister-in-law in NYC. It turned out {mostly} great. I covered it and let it be {as the instructions said} while the dumplings were cooking and well, I kinda burned the bottom. Eek! I never get a recipe right the first time. It didn’t seem to make much of a difference, because my husband absolutely raved about it. Though there is room for improvement on my part, this recipe is definitely a keeper. I can’t wait to make other recipes from the book, all southern favorites! This recipe is not for the faint of heart. I started dinner at 5:15 and we ate at 8:15. It definitely takes time, though it has simple ingredients and easy instructions. That’s the beauty of southern cooking.

My favorite things about fall are boots, crisp air, changing leaves, apple-picking, baking, cider, and SOUP. We love love love soup. As fall approaches, I hope you’ll try some new recipes and share your successes! I’m going to share one with you now…

Chickenanddumplings

Chicken

One 3-3.5 lb. chicken {I used one a little bigger}

10-12 cups cold water

2 celery stalks with leaves

2 tablespoons unsalted butter

2 sprigs fresh thyme

6 fresh sage leaves (I didn’t have sage, so I used oregano)

2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

Dumplings

2 cups self-rising flour

1 teaspoon sea salt, plus more to taste

1/4 teaspoon baking soda

Pinch of sugar

1/2 stick cold unsalted butter cut into small pieces

1/2 to 3/4 cup well-shaken buttermilk

Freshly ground black pepper

1/4 cup chopped parsley

Instructions

Rinse the chicken, pull out the guts, and pat dry.

Place in large pot and cover with the cold water.

Add celery, butter thyme, sage, salt, and pepper.

Bring to low boil over medium-high heat.

Reduce heat to low and simmer {uncovered} for 45 minutes to 1 hour.

While the chicken is cooking, mix up your dumplings…

Combine flour, salt, baking soda, and sugar in a bowl. Cut the butter into the flour mixture using a pastry blender. Work quickly so the butter doesn’t melt, but remains cold. Make a well in the center of the bowl and add 1/2 cup of the buttermilk. Stir to combine. Continue to add more buttermilk a little at a time until the dough is no longer dry and crumbly. Form into a flat disk, wrap tightly, and refrigerate for about 1 hour {about the time it takes to cook the chicken}.

*Take a break from the kitchen while the chicken is cooking*

When chicken is done cooking, remove it from the pot.

Remove the skin and pick the chicken off the bones. Tear into bite sized pieces. Set aside.

Strain the cooking liquid to remove the herbs and celery.

Place the liquid back into the pot and bring to a low boil.

Remove dumpling dough from fridge. Roll out onto a floured surface to 1/4 inch thick. Cut into 2-inch squares.

Add dumplings to the boiling liquid one at a time to keep them from sticking to each other.

Add in chicken.

Cover and simmer for 15-20 minutes until the dumplings are cooked through.

{this is where I wasn’t paying attention and the boiling got a little hot} Lesson: don’t leave the pot on its own!

Remove from heat, add salt and pepper to taste, add parsley, and enjoy!

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2 thoughts on “Chicken and Dumplings

  1. shaynus

    Well done Kellie! I’ll have to try this. If you like soup, buy whole chickens. If you get good at breaking them down, you can get a lot of meat and bones for stock and freeze it. I get my chickens at Costco or BJs. They come in packs of two: free range, organic, hormone-free chickens for $7-9 (.99 a pound).

    I roast it like this.

    Then I make stock from that caracas.

    When I make chicken noodle soup, I simmer chicken breasts in already made stock. This is a double stock of sorts. Then add veg and shred the chicken. Once the veggies are done I add the egg noodles and turn off the heat and let it rest until the noodles are done.

  2. Pingback: Market to Menu //Baywater Greens | {Re}visionary Life

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