Chicken & Dumplings

Chicken and Dumplings are quintessential Southern comfort food. Both of my grandmother's made us their version of this classic on a regular basis.

In this recipe, I set out to make what I considered the "Ultimate Chicken and Dumplings." I make easy drop dumplings in the place of canned biscuits and also use a smoked chicken to add a nice depth of flavor to the dinner I grew up loving. Don't worry, I explain in the how-to video below how to use raw chicken if you don't want to smoke a chicken or buy a rotisserie chicken.

How to video for this recipe: https://youtu.be/7Za9x9udznE

Ingredients:

Soup

• 1, 5-6 lb smoked chicken (sub already cooked rotisserie or a raw chicken)
• 1 C yellow onion, diced
• 1/2 C celery, diced
• 1/2 C carrot, peeled and diced
• 4 C chicken stock
• 3 T butter
• Meat Church BLANCO to taste (sub S&P)

Dumplings

• 1 egg
• 1/4 C whole milk
• 1 C flour
•  1/2 t baking powder
• 1 t Meat Church Season Salt (sub salt)
• 2 T butter (really cold)
• 1 T fresh parsley, chopped

Gravy

• 1 C water
• 1/2 C flour
• 1/2 t Meat Church BLANCO to taste (sub S&P)

Prepare the soup
Melt the butter in a dutch heavy or heavy pot over medium heat. Sauté the the onions, celery and carrots until they are soft. 

Add the chicken stock. Bring to a simmer.

Cut up the whole chicken into pieces, cutting the breast into 2-3 smaller pieces.

Place the chicken in the pot. If you are using a raw chicken, remove the skin.

If you are using an already cooked chicken, simmer for at least 15 minutes. 

If you are using raw chicken, simmer it for at least 20 minutes.

Prepare the dumplings
Add one egg to a small bowl and whisk. Then add flour, baking powder and mix it up. 

Add fresh parsley for color and freshness. Season with Meat Church Season Salt. 

Grate in 2 TB of butter. 

Mix to combine. 

After the chicken has been simmering for 15 - 20 minutes.

Dollop the dumplings in the pot. 

Remove the dumplings with a spider or strainer. Set aside. 

Remove the chicken pieces. Set aside. When it has cooled enough to handle, shred it. 

Pour the remaining stock\vegetables over a strainer into a bowl to remove all the solid pieces. 

Prepare the gravy
Return the stock to the pot over medium-low heat.

Combine the water and flour throughly and whisk it into the strained stock. Stir and allow it to thicken.

Return the shredded chicken. Season with Meat Church BLANCO to taste and stir. 

Return the dumplings to the gravy. 

Your Chicken and Dumplings are ready to serve!