Drop by tablespoonfuls on top of the simmering liquid.
What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time.
While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards.
Ingredients of Chicken and dumplings
- Prepare 2-3 lbs of chicken (whatever cut you prefer).
- You need 1 quart of chicken broth.
- You need 1 quart of water.
- You need 2 T of butter.
- You need 2 1/2 cups of all-purpose flour.
- It's 3 T of Crisco.
- You need 1 t of baking powder.
- It's 3/4-1 cup of buttermilk.
- It's to taste of salt and pepper.
- It's to taste of Garlic powder.
Chicken and dumplings instructions
- In large pot, cover chicken with water, chicken broth, butter, salt and pepper..
- Bring to a boil and then let simmer over med-low heat until tender (approx 1 hour)..
- Set cooked chicken aside to cool (keep broth). Shred when cool..
- In large bowl, combine flour, Crisco, tsp salt and baking powder. Mixture will be crumbly..
- Start with 3/4 cup buttermilk and add more if needed to make a dough, knead and roll to approx 1/4 inch thick..
- Cut into strips and add to boiling chicken broth. Simmer approx 10-15 min. (If there is not enough liquid add more chicken broth)..
- Add chicken back to pot and simmer for another 10-15 min. Serve. (I added a little flour to the mixture to thicken)..
- Note: Vegetables can be added at beginning if preferred. Add any or all of the following: 3 large carrots, peeled & diced; 1 med yellow onion, diced; 3 stalks celery, diced; 1 cup peas..
Remove skin and bones from chicken and discard. Cook, covered, on high until mixture reaches a simmer. Drop dumplings on top of simmering soup, a few at a time. Chicken and tender dumplings meet in Sunny's hearty, comforting main dish. Alton cooks Chicken and Dropped Dumplings just like his mom used to make.
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