Chicken and Dumplings from Scratch

Becky Luigart-Stayner
Impress your family with this rich and creamy Chicken and Dumplings recipe, they'll never believe you made it from scratch!

"I wanted to create a chicken and dumplings recipe that was creamy, rich, and thick without all of the fat of traditional versions. Thickening the base was the challenge. Relying solely on cornstarch produced a gluey consistency and thin flavor, and using all flour created pasty results. So I settled for a little of each to achieve the thickness and texture I wanted. Toasting the flour, a process similar to making a dry roux, added some richness. Then I finished the dish with a splash of cream for flavor." -Kathryn Conrad

Yield:

6 servings (serving size: 1 1/3 cups stew and 4 dumplings)

Recipe from

Nutritional Information

Calories 334
Caloriesfromfat 21 %
Fat 7.9 g
Satfat 3.2 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 31.4 g
Carbohydrate 32.2 g
Fiber 1.2 g
Cholesterol 130 mg
Iron 3.3 mg
Sodium 755 mg
Calcium 211 mg

Ingredients

Stew:
1 (4-pound) whole chicken
3 quarts water
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 garlic cloves, peeled
4 thyme sprigs
2 bay leaves
1/4 cup all-purpose flour (about 1 ounce)
2 teaspoons cornstarch
3 tablespoons heavy cream
Dumplings:
3/4 cup 1% low-fat milk
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 tablespoon baking powder
1 tablespoon cornmeal
1/2 teaspoon salt
Remaining ingredients:
1 tablespoon chopped parsley
Freshly ground black pepper

Preparation

To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through a sieve into a large bowl, and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.

Pour stock into two zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add 2/3 cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.

To prepare dumplings, combine 1% low-fat milk and egg in a medium bowl. Lightly spoon 1 1/2 cups of all-purpose flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, cornmeal, and 1/2 teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.

Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.

Remove pan from heat; slowly pour stew over dumplings. Sprinkle with the chopped parsley and freshly ground black pepper. Serve immediately.

Note:

Kathryn Conrad,

December 2005