My Mom makes the best Chicken and Dumplings, ask anyone who’s tried them and they will tell you the same. She learned to make them from her aunt and my great-grandma. She combined the two recipes along with their techniques to come up with the perfect recipe.
I don’t get too nervous about cooking new things but knowing how good Mom’s dumplings are, I wanted to do this right.
I called my Mom and asked if I could share this recipe and jotted it down as she told me how she makes it. There were measurements for some of the ingredients and approximations on others. I think that Chicken & Dumplings is one of those things that you get a feel for after making them a hundred times.
Still yet, my first attempt was pretty dang good! I cut up a whole chicken and cooked it with some veggies to make a good broth. Having the best broth is really the secret to the best dumplings.
Really the only thing I might change next time would be to roll my dumplings out a little thinner. I wasn’t thinking about how much they would puff up when you added them to the broth. Since this is one of my family’s all time favorite meals and they have been deprived of it for so long, I will be practicing.
I’ve been wanting to share this recipe with y’all for a long time and I thought this would be the perfect recipe to celebrate Miss in the Kitchen turning three!
I can hardly believe how this little space has grown, the wonderful folks I’ve met, the dream come true opportunities, and the fact that people show up here, every day to see what I’m cooking. I appreciate it so much, it is so rewarding to me.
So to say thank you for showing up, commenting and encouraging me to keep at it, I have the giveaway of giveaways for you! Are you ready for this?
The Le Creuset 9 quart French Oven is big enough to make a meal for a crowd, like say the whole football team! I am excited to have a pan this big to make big batches of chili, soups, and stews that I can also freeze.
So many things you can do with a Le Creuset French Oven this size. And it looks so great that I’ve been displaying it on my cook top, I don’t want it hiding in the cabinet!
Some of the features:
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500°F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
WE HAVE A WINNER! CONGRATULATIONS TO : CLAUDIA E!
To enter the giveaway for the Le Creuset 9 quart Round French Oven ($350 value!), winner chooses color:
- Visit Le Creuset and leave a comment here telling me what piece of Le Creuset Cookware you would most love to have besides this French Oven. Be specific with the exact name and color. I’m looking for “9 qt. French Oven in Cherry”, just saying, “red pan” won’t work.
For Bonus Entries:
- Subscribe to Miss in the Kitchen by RSS or Email.
- Follow Miss in the Kitchen and Le Creuset on Pinterest.
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- Follow Miss in the Kitchen and Le Creuset on Twitter.
- Tweet about the giveaway with something like …”I want to win a @LeCreuset French Oven from @missnthekitchen http://bit.ly/XV7m3f PLS RT #giveaway“
- Share this post on your facebook page
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Leave a comment for each entry. Open to US residents 18 years or older. Winner will be chosen at random. Entries received through March 11, 2013.
One more thing before the recipe, I’m sure you noticed Miss in the Kitchen got a little make over too, thanks to my very good friend Heather of Farmgirl Gourmet. I love the new header and she’s updated the recipe index to make it a little more user-friendly. I love it! If you are in need of web design, logo design or a rocking media kit, she can help you out!
Now let’s get to that recipe!
My Mom’s Homemade Chicken & Dumplings
for the chicken and the broth:
- 1 5 to 6 pound chicken (cut up)
- 16 cups water
- 3 garlic cloves, cut in half
- 2 celery stalks, rough chopped
- 2 carrots, rough chopped
- 1/2 large onion, sliced
- 2 tablespoons coarse salt
- 1 teaspoon peppercorns
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
for the dumplings:
- 3 cups all purpose flour, plus more for rolling out dumplings
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 egg, beaten
- 1 cup chicken broth
- 1 1/2 cups milk
- 1 teaspoon fresh ground black pepper
for chicken and broth:
Add chicken, water, garlic, celery, carrots, onion, salt, peppercorns, rosemary and thyme to French Oven. Place over medium-high heat and bring to a rolling boil. Lower heat to medium-low and cook for 1 hour or until chicken is cooked through.
Remove chicken from broth and set aside to cool. Strain broth through a cheesecloth and discard vegetables. Return broth to the French Oven, reserving 1 cup for dumplings.
When chicken has cooled, remove skins and bones. Cut chicken into bite-sized pieces, cover and set aside.
Bring broth back to a rolling boil.
While broth is heating, prepare dumplings.
Add flour, baking powder and salt to a large bowl and mix to combine. Add egg and 1 cup cooled broth. Stir together until combined. Dough should be stiff.
Pour dough onto a floured surface, kneading into a circle. Roll dough into a thin layer (about 1/8″ thickness). Cut into bite sized pieces.
Drop dough into boiling broth, a few at a time, stirring to make sure they are covered in broth. Cook about 20 minutes or until dumplings are cooked through. Lower heat to low, add chicken and stir in milk and fresh ground pepper. Cook for 20 minutes, stirring occasionally. Turn off the heat and cover. Allow to rest 30 minutes.
Disclosure: I was provided with a French Oven for recipe development and Le Creuset is sponsoring the giveaway. I was not compensated for this post. All opinions are my own.