How To Make Chicken And Dumplings

Different types of chicken cuts you can use

The different cuts of chicken can significantly affect the flavor and final texture of your chicken and dumplings.

Cut Options:

Whole Chicken

Provides a richer and more substantial broth, ideal for obtaining a variety of flavors and textures in the dish.
More economical than buying separate pieces and allows you to use all parts of the bird.
Requires more preparation time, as you need to debone and cut the chicken before cooking.

Chicken Thighs

Contain more natural fat, resulting in juicier and more tender meat during prolonged cooking.
Provide a more intense flavor to the dish and are less likely to dry out than breasts.
Easy to handle and require no deboning, which saves preparation time.

Chicken Breasts

Are the leanest and healthiest option, perfect for those looking to reduce fat intake.
Require more attention during cooking to prevent drying out; recommended to add them in the last 30 minutes.
Have a milder flavor that allows seasonings and sauce to stand out in the dish.

For a traditional and flavorful chicken and dumplings, chicken thighs are the best option, as they offer the perfect balance between flavor, texture, and ease of preparation.

Tips for properly browning chicken and developing flavor

Proper chicken browning is essential for achieving a chicken and dumplings with deep, delicious flavor.

Browning Techniques:

Chicken Preparation

Completely dry the chicken with paper towels before browning to achieve a better golden crust.
Season the chicken with salt and pepper at least 15 minutes before browning to enhance flavor.
Cut pieces into uniform sizes to ensure even cooking.

Browning Process

Use a heavy pot or dutch oven over medium-high heat to achieve uniform browning.
Don't overcrowd the pot; brown the chicken in batches to prevent releasing liquid.
Brown each side of the chicken for 4-5 minutes without moving it to develop a golden crust.

Flavor Development

Take advantage of the browned bits and juices at the bottom of the pot to create a flavorful base.
After browning the chicken, use the same oil to sauté the aromatic vegetables.
Deglaze the pot with some chicken broth to incorporate all the browned flavors.

Proper browning of the chicken is crucial for achieving that traditional homemade flavor that characterizes good chicken and dumplings.

How to achieve perfect fluffy and tender dumplings

The perfect dumpling texture is essential for delicious chicken and dumplings. Here are the secrets to achieving them.

Key Ingredients:

Use cold buttermilk instead of regular milk to obtain more tender dumplings with better flavor.
Keep the butter or shortening cold until the moment you incorporate it into the dough.
Don't overwork the dough; mix the ingredients just until they come together.

Preparation Technique:

Sift the flour to avoid lumps and achieve a lighter texture.
Incorporate the cold butter with a fork until you get a coarse crumb-like texture.
Let the dough rest for 10-15 minutes before forming the dumplings.

Perfect Cooking:

Keep the broth at a gentle simmer, never boiling, to prevent the dumplings from falling apart.
Place the dumplings on top of the hot broth and cover the pot immediately.
Don't lift the lid during the first 15 minutes of cooking to maintain the steam.

The secret to perfect dumplings lies in the temperature of the ingredients and not overworking the dough.

Ingredients needed to make chicken and dumplings

To prepare a traditional and delicious chicken and dumplings, you'll need ingredients for both the chicken stew and the dumplings. All these ingredients work together to create that comforting flavor that characterizes this dish.

For the Stew:

Chicken (4 pounds): Main base that provides protein and develops rich broth flavor.
Carrots (2 medium): Add natural sweetness and color to the stew.
Celery (2 stalks): Adds depth of flavor and aroma to the base broth.
Onion (1 medium): Provides the fundamental aromatic base of the dish.
Chicken broth (4 cups): Creates the liquid base and enhances the stew's flavor.
Bay leaves (2 units): Incorporate traditional herbal and aromatic notes.
Heavy cream (1/2 cup): Adds creaminess and silky texture to the stew.
Salt and pepper (to taste): Enhance and balance all the flavors in the dish.

For the Dumplings:

Flour (2 cups): Forms the basic structure of the dumplings.
Baking powder (1 tablespoon): Ensures fluffy dumplings.
Buttermilk (1 cup): Provides tenderness and a slightly tangy flavor.
Cold butter (1/3 cup): Provides texture and rich flavor to the dumplings.
Salt (1/2 teaspoon): Balances and enhances flavors.
Egg (1 unit): Acts as a binder and gives structure to the dough.

How to make chicken and dumplings, step by step

This traditional American recipe requires attention to detail and time to develop deep flavors. Follow these steps carefully to achieve perfect chicken and dumplings.

Step 1: Initial Preparation

Cut the onion, 2 carrots, and 2 celery stalks into small, uniform pieces for even cooking.
Cut 4 pounds of chicken into similar-sized pieces, pat dry with paper towels, and season with salt and pepper.

Step 2: Browning the Chicken

Brown the chicken in batches in a large pot until golden on all sides, approximately 5 minutes per side.
Remove chicken and set aside, keeping the juices and fat in the pot for the next step.

Step 3: Stew Base

In the same pot, sauté the onion, carrots, and celery until tender, approximately 5-7 minutes.
Add 2 bay leaves and pour in 4 cups of chicken broth, scraping the bottom to release the browned bits.

Step 4: Cooking the Stew

Return the chicken to the pot and simmer for 30-35 minutes until tender.
Add 1/2 cup heavy cream and adjust seasoning with salt and pepper to taste.

Step 5: Preparing the Dumplings

Mix 2 cups flour with 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl.
Incorporate 1/3 cup cold butter until the mixture resembles coarse crumbs.

Step 6: Forming the Dumplings

Beat 1 egg with 1 cup cold buttermilk and add to the flour mixture until a soft dough forms.
Form dumplings using two spoons, dropping them directly into the simmering stew.

Step 7: Final Cooking

Cover the pot and cook on low heat for 15-20 minutes without lifting the lid.
The dumplings are ready when they're fluffy and firm to the touch.

The success of this dish lies in patience and respecting cooking times. Serve hot and enjoy this comforting dish that combines tender dumplings with rich chicken stew.

Tips for cooking dumplings without them falling apart

Achieving perfect dumplings can be challenging, but with these tips, you'll prevent them from falling apart during cooking.

Liquid Temperature:

Make sure the stew is at a gentle simmer, not boiling, before adding the dumplings.
Maintain a gentle simmer throughout cooking to prevent the dumplings from breaking due to agitation.

Forming Technique:

Use two spoons to form the dumplings, creating oval and compact shapes.
Don't make the dumplings too large; a size of approximately 2 inches is ideal.

Dough Handling:

Don't overwork the dumpling dough; mix just until ingredients are incorporated.
Let the dough rest for 10 minutes before forming dumplings to allow the flour to fully hydrate.

Cooking Method:

Place the dumplings on the surface of the stew, don't submerge them completely.
Cook with the lid on and avoid lifting it during the first 15 minutes of cooking.

Cooking Time:

Cook the dumplings for 15-18 minutes without lifting the lid to allow them to steam.
Check they're done by inserting a toothpick; it should come out clean when ready.

Following these tips, you'll get firm and fluffy dumplings that will perfectly complement your chicken and dumplings.

Ideas for serving and presenting the dish attractively

The presentation of chicken and dumplings can significantly elevate the culinary experience. Here are the best ways to serve this traditional dish.

Plate Presentation:

Serve in light-colored deep bowls to highlight the golden tones of the stew and the whiteness of the dumplings.
Place the dumplings on top of the stew, allowing them to be partially submerged.

Decorative Elements:

Sprinkle finely chopped fresh parsley over the dumplings to add a fresh green touch.
Add some freshly ground black pepper to create visual contrast.

Accompaniments:

Serve with hot cornbread on the side of the bowl for a more traditional Southern experience.
Include a small fresh green salad as a contrast in textures and temperatures.

Final Touches:

Add a tablespoon of heavy cream in the center to create an attractive visual effect.
Place some carrots and chicken pieces strategically visible on the surface.

The key is to maintain a rustic yet elegant presentation, respecting the comforting nature of this traditional dish.

How to properly store and reheat leftovers

Proper storage and reheating are crucial for maintaining the quality and safety of your chicken and dumplings.

Storage:

Let the dish cool at room temperature for no more than 2 hours before storing.
Store in airtight containers, separating the stew from the dumplings to better maintain texture.

Refrigeration:

Keep in the refrigerator for up to 3-4 days in sealed containers.
Maintain a constant temperature below 40°F (4°C) to prevent bacterial growth.

Freezing:

Freeze for up to 3 months in freezer-safe containers.
Label containers with the preparation date to keep better track.

Reheating:

Thaw in the refrigerator overnight if frozen.
Reheat slowly in a pot, adding a bit of broth if needed to maintain consistency.

The secret is to store leftovers quickly and reheat slowly to maintain the texture of the dumplings.

Frequently Asked Questions (FAQs)

Q: How long does it take to make chicken and dumplings from scratch?

A: The complete preparation takes approximately 1 hour and 30 minutes: 30 minutes for initial preparation, 30-35 minutes for cooking the stew, and 15-20 minutes for cooking the dumplings. This time may vary depending on your kitchen experience and the method you choose.

Q: How can I thicken the sauce if it's too liquid?

A: You can thicken the sauce by adding a mixture of 2 tablespoons of flour with cold water, gradually incorporating it into the stew while it simmers gently. You can also let the stew reduce naturally over low heat for a few additional minutes.

Q: Can I use canned biscuits to make the dumplings?

A: Yes, you can use canned biscuits as a quick shortcut. Cut each biscuit into four pieces and add them to the simmering stew following the same cooking method as with homemade dumplings, although the flavor and texture will be slightly different.

Q: Why do my dumplings turn out tough or gummy?

A: Tough or gummy dumplings are usually the result of overmixing the dough or cooking them at too high a temperature. Mix the ingredients just until combined and maintain a gentle, not aggressive, simmer during cooking.