Family Friendly Farm

Chicken & Dumplings

Growing up in Minnesota, I didn’t eat chicken & dumplings until we moved here and had them at a church fundraiser. I  am feeling grateful Megan, of Viox Farms, offers her recipe. I have learned passions run high when you talk chicken & dumplings in SE Missouri. Flat or fluffy dumplings, naturally torn chicken or cut into cubes, which seasonings, the options (and opinions) are endless! Please feel free to send in your family treasured recipes so we all can benefit.

Enjoy! Rachel

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Believe it or not, I don’t remember ever eating chicken and dumplings until after I was married and my sister-in-law made it. I loved it instantly. How could I never have had this before?! It is so simple, yet so comforting. Over the last couple years, I have tried every recipe I’ve seen. Surprisingly, there is a lot of variety out there. I have had some turn out like soup, others like a chicken pot pie without the crust, and everything in between. So here I have a basic recipe, with a few options if you want to try a twist. We determined we like our vegetables on the side, but if you want to add peas and carrots, by all means, throw ’em in the pot!

Chicken & Dumplings

3 quarts water
One 3-4 lb chicken
2 tsp salt
1 tsp pepper
1 onion, chopped
1 clove garlic, peeled and chopped
1 bay leaf
1 Tbsp chopped, fresh parsley
1 Tbsp lemon juice

Dumplings

2 cups flour
1 Tbsp baking powder
1 ¼ tsp salt
1 cup plus 2 Tbsp milk

Bring water to a boil. Add chicken, salt, pepper, onion, garlic, bay leaf and parsley. Simmer uncovered for 2 hours, or until chicken is cooked thoroughly. Remove chicken from pot and strain stock. Pour 6 cups of stock back into pot. If you have extra, freeze it for another use. Return to simmer and add lemon juice. Meanwhile, mix dumpling ingredients. Dough will be slightly sticky, Let dough rest 5 minutes, then roll out on floured surface to ¼” thickness. Cut into ½” squares (I use a pizza cutter) and drop into simmering stock. Simmer 25-30 minutes, until stock is thickened, stirring occasionally. While that is cooking, tear cooled chicken into bite size pieces. Add into stock and cook  until chicken is heated through.

Variations

We like to use whole wheat flour. You can substitute for all or use ½ wheat and ½ white. You can also substitute cornmeal for half of the flour.
Add chopped parsley to dumplings.
Substitute buttermilk for all or part of the milk.
Substitute chicken stock for all or part of milk.

 

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