CHICKEN AND DUMPLINGS MADE FROM SCRATCH
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5 from 1 vote

CHICKEN AND DUMPLINGS

Best Chicken and Dumplings made from scratch just like grandma's dumplings.
Prep Time5 hrs 40 mins
Cook Time5 hrs 40 mins
Author: Diane Roark @Recipesforourdailybread

Ingredients

  • 4- pound chicken/COMPLETELY COVER WITH WATER
  • Four ribs of celery chopped into small pieces
  • Two large onions chopped into small pieces
  • One teaspoon salt
  • Two bay leaves
  • One teaspoon black pepper
  • One large bell pepper chopped
  • MAKE A ROUX USING
  • 1/2 cup butter
  • One heaping tablespoon minced garlic
  • 1/2 cup flour
  • 8 cups of chicken stock from the chicken you cooked divided
  • 10 3/4 ounce canof cream of celery soup
  • 2 TB Worcestershire sauce
  • Two teaspoons poultry seasoning
  • One teaspoon salt
  • one cup heavy cream
  • DUMPLINGS
  • 4 cups all-purpose flour mixed
  • 1-1/2 cups half and half
  • 1 TB baking powder
  • One tsp cayenne pepper
  • Two tsp salt

Instructions

  • INSTRUCTIONS FOR THE CHICKEN
  • Place chicken, celery, onion, bay leaves, salt, pepper and garlic in a large stockpot for about one hour until falling off the bone.
  • Cool, remove skin, and debone chicken
  • SAVE THE CHICKEN BROTH
  • Chop up into small pieces.
  • REMOVE The BAY LEAVES.
  • MAKE A ROUX USING
  • In another large Dutch oven, melt 1/2 cup butter
  • Stir in 1 heaping tablespoon minced garlic
  • Whisk in 1/2 cup flour
  • Continue whisking and cooking the flour.
  • Cook 5 to 10 minutes until slightly golden in color.
  • Slowly add 4 cups of chicken stock from the chicken you cooked to the Roux
  • Add 1  (10 3/4 ounce can)of cream of celery soup and bring mixture to a boil.
  • Add 4 additional cups of the prepared chicken stock.
  • Stir in your seasonings: 2 TB Worcestershire sauce, 2 teaspoons poultry seasoning, 1 teaspoon salt, and 1 teaspoon pepper
  • one cup heavy cream
  • Turn your pot on high and make your dumplings.  You need your chicken and dumplings to be boiling while adding your dumplings.  This will help them not stick and clump together.  BE CAREFUL NOT TO BURN YOUR CHICKEN AND DUMPLINGS.  They will stick to the bottom of your pot.  STIR OFTEN!
  • TO MAKE DUMPLINGS
  • Mix flour, baking powder, cayenne pepper, salt together.
  • Slowly add half and half until a batter has formed into a ball.
  • Roll dough out to 1/8 inch thick.  Flour the surface.
  • Flour both sides and the rolling pin before rolling the dough out.
  • Cut into 1-inch squares.
  • Drop dumplings into BOILING stock pot.
  • Allow them to rise to the surface before you stir them.
  • If the chicken and dumplings become too thick, add another cup of stock.
  • Make sure you add all the seasonings from the pot the chicken was cooking in.
  • The seasonings usually fall to the bottom of the pot.
  • After putting in all your dumplings, stir well and reduce your heat to simmer for 20 to 30 minutes.
  • BE CAREFUL NOT TO BURN THE BOTTOM OF YOUR POT.  Stir often.

Notes

BE CAREFUL NOT TO BURN YOUR CHICKEN AND DUMPLINGS.  They will stick to the bottom of your pot.  STIR OFTEN!
Turn your pot on high and make your dumplings.  You need your chicken and dumplings to be boiling while adding your dumplings.  This will help them not stick and clump together.
If you do not want to use a whole chicken, you can use any combination of chicken including chicken breast.   If using boneless chicken, you will lose some of the flavors.