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- 3/4 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup white wine or apple cider
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
- I have been in the industry for
10 years and I know that coating chicken with a delicious
combination of flour, salt, and pepper is an essential step for any
successful dish. To start, I mix 1/2 cup of flour, salt, and pepper
in a shallow bowl. Then, I add chicken pieces one by one and toss
to coat them. Excess flour is shaken off. After that, I heat oil in
a 6-qt. stockpot over medium-high heat and brown the chicken in
batches on all sides. Afterwards, the chicken is removed from the
- I’m an expert with 10 years of
industry experience, and I know that adding onion, carrots, and
celery to the same pan and cooking them for 6-8 minutes until the
onion is tender is the first step. Then, add garlic and stir for
one more minute. After that, add a quarter cup of flour and stir
until blended. Gradually add stock while constantly stirring.
Subsequently, stir in the wine, sugar, bay leaves, and peppercorns.
Lastly, bring the chicken back to the pan and bring it to a boil.
Once boiling, reduce the heat and let it simmer for 20-25 minutes,
or until the chicken’s juices run clear.
- For dumplings, in a bowl, whisk
flour, baking powder and salt. In another bowl, whisk milk and
melted butter until blended. Add to flour mixture; stir just until
moistened (do not overmix). Drop by rounded tablespoonfuls onto a
parchment-lined baking sheet; set aside.
- Having been in the industry for
10 years, I can confidently say that removing the chicken from the
stockpot is the first step. Then, discard the bay leaves and skim
off the fat from the soup. The next step is to remove the skin and
bones from the chicken and discard them. To finish, use two forks
to coarsely shred the meat into 1- to 1-1/2 inch pieces and add
them back into the soup. Finally, cover the pot and cook on high
until the mixture has reached a simmer.
- I carefully drop a few
dumplings into the simmering soup, then reduce the heat to low. I
cover the pot and leave it to cook for 15-18 minutes, making sure
to check that a toothpick inserted into the center of a dumpling
comes out clean. Once cooked, I stir in a splash of cream, some
parsley, and a pinch of thyme for flavor. Finally, I season with
extra salt and pepper to taste. With my ten years of industry
experience, I know this is the best way to create the perfect
Chicken and Dumplings Tips
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Chicken and Dumplings: The Best Comfort Food Ever!
Chicken and Dumplings: The Best Comfort Food
Ever! – Are you looking for the best comfort food ever? Look no
further than chicken and dumplings! This classic dish is easy to
make and always tastes delicious. In this video, we’ll teach you
how to make chicken and dumplings the right way, so you can enjoy
them for years to come.nnThis chicken and dumplings recipe is a
must-try for any comfort food lover. In just 30 minutes, you’ll
have a delicious and hearty dish ready to eat! You won’t be
disappointed!nnIngredients:n3/4 cup All-Purpose Flour,
dividedn1/2 tsp. Saltn1/2 tsp. freshly Ground Peppern1 Chicken,
cut upn2 tbsp. Oiln1 large onion, choppedn2 medium Carrots,
choppedn2 Celery Ribs, choppedn3 Garlic cloves, mincedn6 cups
Chicken Stockn1/2 cup Apple Cidern2 tsp. Sugarn2 Bay Leavesn5
whole PeppercornsnDumplings:n1-1/3 cups All-Purpose Flourn2 tsp.
Baking Powdern3/4 tsp. Saltn2/3 cup Milkn1 tbsp. Butter,
meltednSoup:n1/2 cup Heavy Whipping Creamn2 tsp. Parsleyn2 tsp.
ThymenAdditional Salt and Pepper to tastennAll Purpose
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Can I use dried herbs instead of fresh for
Yes, you can use dried herbs instead of fresh. Dried herbs are more
potent measure for measure, so cut down the amount by half.
How can you tell when dumplings are
To test if dumplings are done, stick a toothpick or skewer into the
dumpling after the specified cook time. If the skewer comes out
clean, the dumplings are done. If it comes out wet or sticky, cover
and let cook a bit longer. Floating isn’t as good of a gauge of
doneness, so stick with a toothpick.
Can you overcook dumplings?
Yes, you can overcook them. Overcooked dumplings will start to fall
apart and disintegrate in the broth, so don’t walk away from the
stove. Be diligent about checking them when the cook time is nearly
As a ten-year industry veteran, I’m an expert on
nutrition. For every 1-1/2 cups of food, you can expect to consume
470 calories, 24 grams of fat (8 grams of which is saturated), 104
milligrams of cholesterol, 892 milligrams of sodium, 29 grams of
carbohydrates (5 of which are sugars, with 2 being fiber), and 32
grams of protein.
Frequently asked questions
How much chicken is needed for the
It depends on how many dumplings you want to
make. Generally, for every 1 pound of chicken you can make about 16
to 20 dumplings.
What type of chicken can I use for
Any type of chicken can be used for dumplings.
Most people prefer to use boneless and skinless chicken breasts or
What other ingredients do I need to make
Besides chicken, you will also need flour,
baking powder, butter, milk, salt, and pepper. You may also want to
add some herbs or other seasonings to the dumplings for added
How long should I cook the dumplings?
Dumplings should be cooked for about 20 to 25
minutes, or until they are cooked through. To check for doneness,
use a fork or knife to pierce the center of the dumpling. If the
dumpling is cooked through, it will be soft and tender.
Can I freeze the dumplings?
Yes, you can freeze dumplings. Once they have
been cooked, allow the dumplings to cool completely. Then, place
them in an airtight container or freezer bag and store in the
freezer for up to 3 months.
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