Chicken and Dumplings

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My fiance wanted chicken and dumplings, which I've never made before, so this was my first attempt. It does take awhile to make, but the end result is so worth it. I could have used a store bought chicken and stock and a mix for the dumplings, but where's the love in that? I made a few small changes-I made the chicken and stock ahead of time(by the way, this was the best roasted chicken EVER and when the stock was chilled I got rid of the fat. I used the chicken fat instead of butter for the sauce, and seasoned it really well with salt and pepper. My sauce wouldn't thicken, so I mixed some stock with cornstarch, and when the sauce was boiling mixed it in, and it was absolutely perfect. People were licking their bowls clean!! I'm sure I will be making this again and again.

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This recipe was really good. I used rotisserie chickens from Costco instead of roasting my own but I think that added a lot of flavor. I still made my own stock which was great. It was worth the time and effort.

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This recipe is much more involved than most chicken and dumplings recipes, and honestly, I think the simpler recipes taste better. I will go back to making chicken broth, using the chicken and that broth, and making dumplings. This would not thicken for me, I believe 1T of flour is simply not enough to thicken 6cups of broth. Too many unnecessary steps.

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I just finished the roasting part. I couldn't wait! I've been cooking for 45 years and never had roasted chicken this tender. The broth looks promising. This may rival my mother's broth!

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I cheated just a bit and baked off chicken breasts (bone in with herbs on top, and used a good fresh chicken stock prepared by a local gourment shop. My husband LOVED it and it was also good reheated in the microwave. Gave us great meals. Thanks for another "keeper" Tyler! love your recipes!

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I DID REVISE THIS RECIPE BY COOKING IT IN A PRESSURE COOKER. I PUT THE CHICKEN, HERBS AND VEGGIES IN PRESSURE COOKER. COVERED WITH WATER AND COOKED ABOUT 50 MINUTES AFTER FULL PRESSURE WAS REACHED. THIS WAY I HAD PERFECT CHICKEN BROTH AND THE CHICKEN CAME OUT SO SOFT IT FELL OFF THE BONE IN WHICH I ACHEIVED 2 STEPS IN ONE. THEN I MADE THE SUPREME SAUCE AND DUMPLINGS. I HAD TO USE ALOT MORE FLOUR TO THICKEN IT UP THOUGH . AND IT SEEMED TO MAKE WAY TO MUCH DUMPLINGS. I HAD MORE DUMPLINGS THAN CHICKEN. NEXT TIME I WOULD CUT THE DUMPLING RECIPE IN HALF. IT WAS TASTY BUT NOT SURE HOW OFTEN I WOULD MAKE IT AGAIN BECAUSE OF HOW LONG IT TOOK. US WORKING MOTHERS NEED FAST EASY DELICIOUS RECIPES. THIS RCEIPE IS FOR SOMEONE WHO HAS 3-4 HOURS TO SPEND IN THE KITCHEN

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WOW! This recipe really nails it on the head for good old fashioned chicken and dumplings. The aroma, flavor, texture, was perfect! My family was thrilled.

I did cheat and used a store bought roaster chicken, and for those who had trouble with the flour in the supreme sauce, just eyeball it and see what works for you, no big deal!

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The stock was bland when i first tasted it, but once i mixed in my rotisserie chicken, it was absolutely delicious. However, my sauce didn't thicken. I cooked it for 45 minutes. So as a result, there wasn't enough fluid to fully cook the dumplings :

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Foolproof. Anyone can do this and do it well. My one suggestion, after maing it 3 times, is to consider substituting ranch dressing for the buttermilk in the dumpling portion of the recipe. It adds some nice additional flavor to the dumplings.

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I also cheated my way thru this making it like a 45 minute meal with a store-bought roasted chicken, and chicken stock. Absolutely delicious, yet something I could still make on a weeknight for dinner.