Chicken and Dumplings

Recipe courtesy Maggie Stubbs of Dish in Charlotte, NC.

Show: Diners, Drive-ins and DivesEpisode: Comfort Food Classics

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 23 Reviews
Total Time:
2 hr 15 min
Prep
45 min
Cook
1 hr 30 min
Yield:
6 to 8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 whole chickens (3 to 5 pounds each)
  • Butter, at room temperature
  • Salt and freshly ground black pepper

Broth:

  • Bones and juices from chicken
  • 1/2 yellow onion, diced
  • 1-ounce celery salt
  • 1-ounce granulated onion
  • 1-ounce granulated garlic
  • 1-ounce black pepper
  • Water, to cover

Dumplings:

  • 4 eggs, lightly beaten
  • 1/2 pound unsalted butter
  • 2 cups all-purpose flour

Roux:

Directions

For the chicken:

Preheat the oven to 350 degrees F.

Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. Roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.

For the broth:

Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth.

For the dumplings:

In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares.

For the roux:

Melt the butter over low heat in a heavy bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.

Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.

Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 23 reviews

  • on April 13, 2012

    Flag

    This recipe was delicious, and over all easy to make. However, be forewarned that it does not make 6-8 servings. It makes a good 10-14 servings! We didn't think to cut everything in half and we are now drowning in chicken and dumplings. However, we'll probably continue making this and now we know to cut everything down in half.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 04, 2012

    Flag

    This recipe is basically what we in Pa Dutch country call chicken pot pie. It's been one of my favorites since I was a child. I've been making my version of it for years from recipes culled from my mother and my late wife. I made this for my son and I last night, and we both loved it. It is a little more work-intensive than my own recipe, but it was well worth the labor. The dumplings were fantastic!!!!! Definitely going in my redipe box.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 30, 2012

    Flag

    I made this for dinner but changed things a little. I left the vegetables (onion and celery in. Really good. I also made my dumplings a little larger and had to add liquid during the 35 minutes!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings

Rated 3 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.