Chicken and dumplings is not rushed food. It is slow food. It begins with a whole chicken because flavor lives in the bones, skin, and dark meat. When you simmer a whole bird low and steady for two to three hours, the broth transforms. It turns rich. It turns golden. It develops depth you cannot fake with shortcuts.
Start with broth and water together. The broth builds the base. The water allows the chicken to slowly release its flavor without becoming too salty. Season lightly at the beginning. You can adjust later.
Once the chicken becomes tender enough that the legs pull away easily, remove it carefully. Let it cool enough to handle. Strain the broth. This step keeps your final dish smooth and free of small bones.
The vegetable base matters. Butter, celery, carrots, and onion create body. Cook them long enough to soften fully before adding flour. That flour step is critical. Let it cook five full minutes. This removes raw flour taste and builds a light roux that will thicken the broth.
When you slowly whisk the reserved broth back in, do it gradually. Stir constantly. The sauce should become smooth and lightly thickened before adding chicken back in.
Now the dumplings.
Drop dumplings are soft and biscuit-like. Rolled dumplings are thinner and more noodle-like. The same dough works for both.
The chilled milk trick is what changes everything.
Here’s the secret tip:
Freeze the milk for 10 minutes before mixing with melted butter.
When you drizzle hot melted butter into cold milk, it forms small butter solids. That creates tiny pockets throughout the dough. When cooked, those pockets expand. The result is lighter dumplings without overworking the dough.
Stir the dough only until combined. Overmixing creates dense dumplings.
When dropping dumplings into the broth, keep the boil gentle. Too strong and they break apart. Too weak and they absorb too much liquid before setting.
Cover immediately once all dumplings are added. Steam finishes cooking the tops evenly.
For rolled dumplings, remember they will double in thickness while cooking. Roll thinner than you think.
Let them cook fully covered for 10 minutes. Do not lift the lid early. Steam is part of the cooking process.
This dish thickens as it sits. If it becomes too thick, stir in a splash of hot broth.
Chicken and dumplings works for:
• Sunday dinner
• Cold weather meals
• Feeding a crowd
• Leftovers the next day
It reheats well on low heat with a splash of broth or milk.
This is comfort food that does not rely on cream. It relies on patience.
And when served hot in a bowl, it tastes like home.
Old-Fashioned Chicken and Dumplings
Old-Fashioned Chicken and Dumplings, also known as Homemade Chicken and Dumplings, is a slow-cooked comfort food classic that warms the soul. This traditional dish features tender chicken simmered in a rich broth, paired with fluffy dumplings for a hearty and satisfying meal.
Ingredients
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1 whole chicken
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Butter
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Celery
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Carrots
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Onion
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Flour
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Milk
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Baking powder
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Salt
Directions
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Simmer the whole chicken in water for 2 to 3 hours to create a rich broth. Remove and shred the chicken once tender.
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Strain the broth and set aside. Cook a vegetable base of butter, celery, carrots, and onion, then add flour to create a roux.
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Gradually whisk the reserved broth into the roux to create a thickened sauce. Add the shredded chicken back into the sauce.
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Prepare the dumplings by mixing flour, baking powder, salt, chilled milk, and melted butter. Drop the dumplings into the broth and cover to cook.
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Serve the Old-Fashioned Chicken and Dumplings hot, allowing the flavors to meld for a delicious and comforting meal.
