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Chicken and Dumplings

Chicken and Dumplings

I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There's a lot of truth in the statement "comfort food". How amazing is it that that very thing we need to survive brings us so much comfort?
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Servings: 4 servings
Course: Main Course
Cuisine: American, Southern
Ingredients Method

Ingredients
  

  • 2 tbsp unsaltd butter
  • 1/4 onion, diced
  • 1 carrot diced or thinly sliced
  • 1 rib celery, thinly sliced
  • 1 heaping tbsp all purpose flour
  • 6 cups chicken stock (more if needed)
  • 2 cups chicken, cubed or shredded
  • 1 cup frozen pes
  • salt and pepper to taste
For the Dumplings
  • 2 cups self rising flour
  • 1/3 cup shortening or butter
  • 3/4 cups buttermilk

Method
 

  1. If you are cooking your chicken, place in 3 quarts of water with 4 tsps kosher salt, 1 medium onion, 2 cloves garlic and about 8 whole peppercorns. Bring these ingredients to a boil, lower the heat and simmer for about 15 minutes to flavor the water. Add the chicken pieces, allow to come back to a boil and immediately adjust the heat to the barest simmer. Allow the chicken to poach until the meat reaches an internal temperature of 165 degrees. As the pieces are done, remove from the pot, spoon a little of the broth over to keep moist and allow to cool. When you can handle the chicken shred or dice into bite-size pieces, discarding skin and bones. If you are refrigerating for later, ladle a little more broth and cover with saran wrap.
    Strain the broth and set aside for later or refrigerate.
For the Dumplings
  1. Cut the shortening or butter into the flour using a fork, pastry cutter or your hands until well distributed and in small pieces.
    Add the milk and mix with a fork until well mixed. Turn out onto a floured surface and knead a few times. Roll out to about 1/8 inch thick and cut into strips about 1.5 inches wide and what ever length you like. I like about 3 or 4 inch long dumplings. Set aside until ready to add to your broth.
To assemble and complete the dish
  1. Add the butter to a stock or soup pot. Add your diced onions, celery and carrots. Sauté a few minutes until the vegetables begin to soften a little. Add the flour and cook a few minutes. Add the stock, stirring to make sure sure there are no lumps. Bring to a boil, then reduce to a low boil. Add the dumpling strips, separating with a spoon or knife to allow to add more to the simmer broth, When all have been added cover and simmer about 20 minutes until the dumplings are set and cooked through.
    Add the chicken and peas and gently stir to combine. The pea will cook in the hot broth, so there is no need to continue cooking. You can turn off or keep warm if you are serving immediately.
    Enjoy!