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Southern Chicken and Dumplings

December 3, 2012
Chicken and Dumplings

I promised, so here it is, homemade chicken and dumplings. You’re really going to love this. It’s so easy.  Have you made those biscuits yet?  If not, whip up a batch. They don’t have to be buttermilk biscuits but they do have to be homemade!

This is one of those classic dishes that never fails to warm you on a winter afternoon or make you feel better when you’re sick. Both my grandmother’s are wizards at chicken and dumplin’s. And the more dumpling the better! My mom and I always make a double batch of dumplings. If you want to try it go ahead and double up on dumplings. Make as directed first, portion out some into bowls and then follow the steps to cook the second set of dumplings. If you overload the pot you’ll get an undercooked glob-o-dumpling on top. That’s right, one single large ogre of a dumpling and that’s not good eats as Alton Brown would say.

Ingredients

  • Left over chicken, about 2 cups

    Frozen Biscuit Trimmings

    Frozen Biscuit Trimmings

  • 4 cups of chicken stock
  • Three recipes of left over biscuit trimmings or 1 full recipe
  • Peas and carrots, frozen is fine 1 cup of veggies
  • 1/4 teaspoon dried thyme, less if ground
  • 1/4 teaspoon garlic powder
  • Salt & white pepper to taste

Now bring your stock to a boil over medium high heat. Drop in your chicken and vegetables. Drop in your dumplings (biscuit scraps!) frozen or fresh. Yes! They can go in straight from the freezer!! Break them apart into pieces roughly the same size so they cook evenly.

Pulled Chicken from Stock Making

All this chicken came from 3 backs and 6 wings!

The dumplings will puff up and cook through in about 8 minutes. Test a dumpling at 8 minutes to see if it’s done. Now enjoy!  That’s really all there is to it. Enough flour will cook off the dumplings to thicken the broth a bit and now you’ve got truly homemade chicken and dumplings perfect for a winter night. If you’re frugal like me, you didn’t spend any money at all to make them either. The back and wings I save to make stock have enough meat on them to pull for the chicken. The biscuit trimmings are my dumplings and the stock is from the aforementioned backs and wings!  Super good and amazingly free meal!

Chicken and Dumplings Boiling

Chicken and Dumplings Boiling

Note: frozen dumplings take a bit longer to cook. If you have a mixture of frozen and fresh (let’s face it, biscuits go really well with everything but especially good with chicken and dumplings!) add the frozen first, boil for 4 minutes then add the fresh dumplings and cook 4 more minutes and both will be done.  Increase boiling time for thicker or larger dumplings.

Chicken and Dumplings

Chicken and Dumplings

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2 Comments leave one →
  1. December 27, 2012 7:08 PM

    Mmm! This sounds perfect for a cold winter’s night!

Trackbacks

  1. Easy Weeknight Chicken Enchiladas: What To Do With Leftover Chicken « adriennecooksdotcom

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