Chicken and Dumplings
Chicken and dumplings is a traditional American comfort food.
Approximately 2 liters (2 quarts) chicken stock
Approximately 1 kilogram (2 pounds) cooked boneless chicken meat, cut into bite-sized pieces
1 carrot, sliced into rounds
1 celery rib or ¼ celeriac, chopped
1 bay leaf
1 onion, chopped
1 teaspoon dried thyme
Salt, pepper, and Maggi sauce to taste
150 grams (1¼ U.S. cups) all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
20 grams (1½ tablespoons) solid fat (such as vegetable shortening, lard or butter)
150 milliliters (5 U.S. fluid ounces) milk
Combine all the stew ingredients in a large pot and bring to a boil.
Reduce heat and allow to simmer while you make the dumplings.
For the dumplings, mix the dry ingredients together and cut in the shortening until the mixture is coarse and grainy.
Add milk and mix just until combined into a dough.
Drop dough by spoonfuls onto the stew.
Simmer 5 minutes with the lid off and 15–20 minutes longer with the lid on.
5 minutes
- •You can buy chicken stock in cans or jars if you don't want to make it by hand.
- •The stew portion of the recipe is very flexible. You can use whatever vegetables and flavorings you like and have on hand.
- •To make it kosher, use vegetable shortening or schmaltz for the dumplings, and replace the milk with any plant milk.