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Homemade Chicken and Dumplings October 18, 2010

Posted by frizzybaker in Dinner.

This recipe was AMAZING! Since the colder weather is bringing in sniffles and coughs, I decided to give my immune system a boost with some homemade protien, vitamin C, and other good things. Everything is made from SCRATCH (excpet I didn’t butcher my chicken) and it tastes the way your great-grandma used to make it. The only downfall, is that it takes 2.5-3 hours. If you can devote that much time, this is a recipe well worth it.

I was slightly intimidated at first but even I, a novice, could do it! And my taste-tester, Kevin, approved and got thirds =)


Chicken and Stock
1 (3 to 31/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme (I had dried thyme and just threw in about six shakes)
4 to 5 black peppercorns
1 head garlic, split through the equator (Forgot the garlic so I used garlic powder)
2 tablespoons salt

Buttermilk-Chive Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup chopped chives (I couldn’t find chives at the grocery. I don’t really even know what they are. But the nice grocer-lady directed me to some spices with chives… it was just as good!)
3/4 to 1 cup buttermilk

2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced (In order to beef my hubby up with veggies, I doubled the carrots and celery muahah!)
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions (Don’t know what these are either soooo optional?)
1/4 cup heavy cream


The Little Organic Chicken

Chicken dance

The Gizzards (EWWW)

All gone! (I hope!)
#1. Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

#2. When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

There is plenty of stock. So much, that I am going to store the rest in the freezer and use them for a winter soup!

Had some help from my wonderful husband =)

#1. Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like. (I made homemade buttermilk and consequently butter, which I make in my Butter and Buttermilk recipe. In other words, not shown here)

#1. In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.

#2. Stir in the flour cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

#3. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

#4. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.

Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves.





1. Minestrone Soup « The Frizzy Baker - November 11, 2010

[…] 4 C homemade chicken broth (1 32oz container) You could also use vegetable broth to make this a vegan/vegetarian dish 1 15oz […]

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