Best Chicken and Dumplings

By Tracy

6 Person

110 Minutes

0 Calories

These dumplings are super light and fluffy, but still, hold their shape and don’t disintegrate or get gummy when cooked. The key is the ratio of liquid (buttermilk), leaveners (baking powder and baking soda), and fat (schmaltz). You can sub whole milk and butter if needed. So delicious and you can enjoy it in your mealtime.

Ingredients

chopped chives (for serving)
1/2 cup heavy cream
3/4 cup buttermilk
1/4 tsp. baking soda
2 tsp. baking powder
1 1/2 cups all-purpose flour, divided
ground black pepper
1/2 cup chicken fat (schmaltz) or butter
kosher salt
2 tsp. whole peppercorns
1 bay leaf
1/2 bunch parsley stems
4 sprigs thyme
3 cloves garlic
1 medium onion, chopped, divided
4 stalks celery
4 carrots
1 leek, pale-green and white parts only
4 chicken legs

Method

01

Bring chicken, leek, whole carrot, whole celery stalk, half of the onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot. Cook, uncovered until chicken is cooked through, 40–50 minutes.
02

Transfer chicken to a plate and let sit until cool enough to handle. Shred meat from thighs and legs, discarding skin, bones, and excess fat. Cover meat with foil to keep warm; set aside.
03

Strain stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour the stock back in and bring to a simmer. Stir in 1 tbsp. plus 1/4 cup salt.
04

Heat 1/4 cup plus 1 tbsp. schmaltz in a large skillet over medium. Cook chopped the carrot, chopped celery, and remaining onion, stirring occasionally until vegetables are softened but not completely tender, 8–10 minutes; season with salt and pepper.
05

Add 1/2 cup flour and cook, stirring, until vegetables are coated, about 1 minute. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, 10–15 minutes.
06

Meanwhile, whisk baking powder, baking soda, 1 tsp salt, 1/4 tsp pepper, and remaining 1 cup flour in a medium bowl. Whisk buttermilk and remaining 3 tbsp schmaltz in a small bowl. Fold buttermilk mixture into dry ingredients just until the dough comes together.
07

Add cream and reserved chicken to stew and return to a simmer. Drop tablespoon-sized portions of dough into stew (don’t worry if they aren’t perfect, they will puff up as they cook).
08

Reduce heat to low, cover, and cook 10 minutes. Uncover and check dumplings for doneness: They should be about 5 times larger and should cover the entire surface of stew. If they’re not fully cooked, cover and cook 2 minutes more.
09

Divide chicken soup and dumplings among bowls, then top with chives. Do Ahead: Chicken soup, without dumplings, can be made 3 days ahead; cover and chill.

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Best Chicken and Dumplings

4.0

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 90 Mins
Total Time 110 Mins

02 Ingredients

chopped chives (for serving)

1/2 cup heavy cream

3/4 cup buttermilk

1/4 tsp. baking soda

2 tsp. baking powder

1 1/2 cups all-purpose flour, divided

ground black pepper

1/2 cup chicken fat (schmaltz) or butter

kosher salt

2 tsp. whole peppercorns

1 bay leaf

1/2 bunch parsley stems

4 sprigs thyme

3 cloves garlic

1 medium onion, chopped, divided

4 stalks celery

4 carrots

1 leek, pale-green and white parts only

4 chicken legs

03 Method

Step 1

Bring chicken, leek, whole carrot, whole celery stalk, half of the onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot. Cook, uncovered until chicken is cooked through, 40–50 minutes.

Step 2

Transfer chicken to a plate and let sit until cool enough to handle. Shred meat from thighs and legs, discarding skin, bones, and excess fat. Cover meat with foil to keep warm; set aside.

Step 3

Strain stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour the stock back in and bring to a simmer. Stir in 1 tbsp. plus 1/4 cup salt.

Step 4

Heat 1/4 cup plus 1 tbsp. schmaltz in a large skillet over medium. Cook chopped the carrot, chopped celery, and remaining onion, stirring occasionally until vegetables are softened but not completely tender, 8–10 minutes; season with salt and pepper.

Step 5

Add 1/2 cup flour and cook, stirring, until vegetables are coated, about 1 minute. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain, then continue to cook until vegetables are tender, 10–15 minutes.

Step 6

Meanwhile, whisk baking powder, baking soda, 1 tsp salt, 1/4 tsp pepper, and remaining 1 cup flour in a medium bowl. Whisk buttermilk and remaining 3 tbsp schmaltz in a small bowl. Fold buttermilk mixture into dry ingredients just until the dough comes together.

Step 7

Add cream and reserved chicken to stew and return to a simmer. Drop tablespoon-sized portions of dough into stew (don’t worry if they aren’t perfect, they will puff up as they cook).

Step 8

Reduce heat to low, cover, and cook 10 minutes. Uncover and check dumplings for doneness: They should be about 5 times larger and should cover the entire surface of stew. If they’re not fully cooked, cover and cook 2 minutes more.

Step 9

Divide chicken soup and dumplings among bowls, then top with chives. Do Ahead: Chicken soup, without dumplings, can be made 3 days ahead; cover and chill.

04 Author

Tracy

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