Fall went out in a blazing 67 degree day of glory a couple weeks ago, and I think it’s now safe to say that it’s officially the season that shall not be named in Iowa.
Flurries seem to be fluttering around at all hours of the of day, static is dominating my life, and all I want is warm carbs. Tonight, to combat the now constant, chilly temps, I made the warmest, most comforting dinner I could think of. A cozy, culinary hug, if you will. Homemade Chicken & Dumplings.
I am obsessed with this dish!!! It takes a little bit of time to make if you’re going the 100% homemade route like I did, but it is so worth the effort!
This ultimate comfort food recipe is broken into two parts:
1. The chicken
2. The dumplings
Surprise!
The Chicken:
First we start with the chicken which, after simmering low and slow with aromatic vegetables, produces a savory and luxurious stock, and juicy shredded chicken for the Chicken & Dumplings. You’ll want a 4-5lb fryer chicken for the recipe. Take it out of the wrapping and remove the giblets inside.
Next, chop up aromatic vegetables including onion, celery and carrot.
Place the chicken and veggies into the largest stock or soup pot you’ve got, and pour in enough water to completely cover the chicken.
Simmer the chicken low and slow for an hour, and you’ll be rewarded with this.
The most succulent, juicy, tender chicken you ever did see. Rest on a plate for now.
Turn your attention back to the pot which now contains cups and cups of ultra-flavorful, homemade chicken stock.
Line a colander with cheesecloth and strain the stock through it.
I got this cheesecloth from the regular grocery store in the disposable baking dishes and cooking utensils aisle, for about $2.50.
Discard the veggies, and you are left with pure, liquid GOLD my friends!
You should end up with around 12 cups of stock, 8 of which you’ll need for the Chicken & Dumplings.
FYI – after the stock cools, place it in the fridge and the fat will rise to the top and harden. Then you can just remove and discard.
After the chicken has cooled a bit, remove the meat from the bones, and shred it all up. You should get about 6-7 cups total from the chicken, but you’ll only need about 3 for the recipe.
The Dumplings:
Ok – part 1 = done. Time to turn our attention to part 2 – the dumplings! These puppies are pretty much foolproof. Start with flour, baking powder and salt, then cut in some butter.
You can use a pastry cutter, a fork – or go old school like me and use your fingers. Just squish the flour and butter between your fingers until it’s the texture of cornmeal.
Next, add in enough skim milk so that when you stir the dough with a fork, it comes together in a ball.
Place some of the dough onto a heavily floured surface. As in – no inch of the cutting board should be without a thick dusting of it.
Flour a rolling pin, and roll the dough pretty thin.
Using a pizza cutter, cut the dough into approximately 2″ x 2″ squares – it doesn’t have to be perfect. I showed my inner Type A the doorwith this recipe in regards to the flour mess and imprecise dumpling cutting. I even made Ben come to the kitchen to watch and observe the craziness. He was impressed.
Continue rolling and cutting your dumplings, placing them on a platter. Add a heavy dusting of flour between each layer so they don’t stick together.
Bring the reserved chicken stock up to a boil and drop the dumplings in one by one, gently stirring so they won’t stick together. Don’t be afraid of getting too much flour into the broth – it’ll just make for that much more of a thick and creamy Chicken & Dumplings.
About 10 minutes later the dumplings should be plump and chewy. PERFECT! Stir in the reserved, shredded chicken, add more salt & pepper if necessary, then dish it on up!
Take THAT, winter!
I could NOT be more tickled with how well this dish turned out! The broth was thick and creamy, the dumplings were plump and chewy, and the chicken was tender and juicy.
You could totally make this dish in a snap by using store-bought chicken stock and chicken – but taking the time to slow cook the chicken and make your own stock is SO rewarding. A perfect Sunday afternoon activity!
Winner, Winner, Chicken Dinner! | Cookin' Up Life 02.10.2012
[…] once it was all in the bowl I used a fork to shred it all. Now it is perfect for a quick salad, Iowa Girl Eats- Chicken & Dumplins, “chiladas”, white chili, or even […]
Marne 01.19.2012
This was AMAZING! I’ve made it twice (once dumping teaspoonfuls of dumpling, the other rolling it out and cutting with my pastry wheel). I was lazy and poached the chicken to shred. Both times, major kudos resulted. I think my brother in law actually drooled when I said I was making it again for a family get together. Thanks for the rockin’ food ideas. The Buffulo Egg Rolls were fab as well!
Lightened Up Classic Casserole + Panera Giveaway Winners | Iowa Girl Eats 12.20.2011
[…] baby! This dish is right. up. there. with my Mom’s Classic Mac & Cheese, and Homemade Chicken & Dumplings in ultimate comfort food range. I could not believe how delicious it was, even though it was made […]
Katie 12.12.2011
Yum! I don’t eat chicken, but I’m thinking it would taste just as yummy with turkey. I’m adding it to the “Winter Soup” list!
Yours truly, Melissa 12.11.2011
Looks delicious! I love homemade chicken noodle soup, made similarly, so I’m sure I’d love this!
My husband falls asleep on the couch a lot too… Boo! ;)
karen stephens 12.10.2011
I have been looking for this kind of chicken & dumplings reciepe for a long time..I cant wait to try it. my cousin says it is delicious.
Do you have a cooking site where we can get more reciepes?
What are the skinny noodles
KAREN
Katie @ Plates and Paste 12.09.2011
Hahaha my boyfriend falls asleep on the couch ALL the time! He also makes a mean chicken and dumplings…his grandma’s recipe…you can’t beat it!
Amanda @ Semi-Health Nut 12.08.2011
Of course this looks amazing, but again I am blown away by your writing! Please write a book!! :-)
I am thinking I will put this on my Friday Favorites. I have never attempted dumplings but who knows? I like trying new things! I live in the midwest too and I’m feelin the cold and craving comfort foods as well!
Cindy Nemmers 12.08.2011
Hey Kristin – your chicken and dumplings recipes sounds WONDERFUL. I’m wondering if you’ve ever tried freezing this dish after its been cooked? Trying to prepare some dishes for holidays to have in the freezer and wondering about this. Let me know your thoughts. Thanks – love your blog – one of my highlights of the day
Iowa Girl Eats 12.08.2011
I haven’t, although I think it might work. You may just need to add some extra chicken broth when you thaw it! :)
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cory @ eat and relish 12.07.2011
YUM! we are freezing our behinds off here in CO too. this looks excellent & homey.
this doesnt have much to do with this post, but I feel like you really like DIY stuff and wanted to pass this along to you – homemade anthropologie inspired christmas decor :)
http://eatandrelish.com/2011/12/07/inspired-crafted-homemade-holiday-mason-jar-snowglobes-with-tiny-sparkly-christmas-trees/
Sarah W 12.07.2011
I buy cheese cloth at a fabric store for $0.16 a yard. Cheap!
Lisa 12.07.2011
This looks absolutely delicious! What a great winter meal.
Rachel @ Not Rachael Ray 12.07.2011
Oh how I wish I had a big bowl of this for dinner!
Jen 12.07.2011
You should look into getting a Capon sometime. It is a rooster that has been castrated to improve the quality of it’s flesh for food. This is typically what we get for Christmas dinner…. so good!
http://en.wikipedia.org/wiki/Capon
Amanda Pearce 12.07.2011
Chickens are chickens, sold in the grocery stores. We raised our own chickens for many years. The hens (girls) are usually smaller and have more fat on them while the roosters (boys) have more meat and less fat on them. Just like us women :) Once they are naked you can’t really tell the difference between them.
Alexandra 12.07.2011
I love a good cheeseburger. Hardees or Culvers to be exact!
Alyse 12.07.2011
Most male chickens are culled during their chick hood as they can’t lay eggs so they are not worth feeding and keeping alive (not my words, I heard a factory farmer say that once). That’s why you can only buy hens to eat. :-/
I love me some meatloaf and mashed taters. That’s MY comfort.
Julia 12.07.2011
Homemade fried chicken with mashed potatoes and gravy is my ultimate comfort food meal. Everything about it— the taste, the aroma, and the memory of good times spent together in the kitchen— reminds me of my mom’s Sunday afternoon suppers after returning home from church. Also, Thanksgiving stuffing, or any stuffing for that matter is right up there!
Chicken and dumplings were another of her specialties – one I never thought I’d attempt on my own. Your instructions, however, make it seem like something I could do. Very inspiring…thanks!
Kaycie 12.07.2011
Yummmm! This looks fantastic! I’m glad that cold spell hasn’t gotten to Maryland yet… though it would be a bit easier to get in the holiday spirit if I wasn’t able to wear my flip flops anymore.
My favorite comfort food is macaroni and cheese for sure. The more cheese the better. But I haven’t had chicken and dumplings since I was in elementary school! Mother-daughter bonding activity? Check!