Mostly From Scratch Homemade Chicken and Dumplings
Try this Mostly From Scratch Homemade Chicken and Dumplings recipe, or contribute your own.
Try this Mostly From Scratch Homemade Chicken and Dumplings recipe, or contribute your own.
- Carbohydrate 3.77601666666667 g
- Cholesterol 5.59166666666667 mg
- Fat 2.30966666666667 g
- Fiber 0.439333342909813 g
- Protein 0.706433333333333 g
- Saturated Fat 0.592766666666667 g
- Serving Size 1 1 Serving (51g)
- Sodium 374.083666666667 mg
- Sugar 3.33668332375685 g
- Trans Fat 0.16455 g
- Calories 38 calories
Step-by-step
- Boil the chicken until done in a Dutch oven.
- Drain and cool.
- Remove the skin and discard along with the bones while picking the meat off.
- Separate an equal portion of shredded chicken between two containers. Save one portion for the next day's meal. A medium size hen should yield about 8 cups of meat.
- Scoop out about 4 cups of broth to freeze.
- To the remaining broth, add the seasoning and cream of celery soup and return to a low boil. Stir well.
- Add the shredded chicken and stir well.
- Add the dumplings and cook on a low boil until tender.
- Serve and enjoy.
Managing the Boil
Dropping frozen dumplings into a violently rolling boil causes the exterior starches to dissolve instantly into a gummy slurry before the centers can conduct enough heat to cook through. Keep the Dutch oven at a gentle, rolling simmer rather than a furious boil to protect structural integrity. When floating pieces turn opaque and yield completely to the tines of a fork without offering firm resistance in the middle, remove the pot from the direct heat source immediately.Starch and Thickness
Commercial canned cream soup provides a shortcut, but concentrated starches require careful hydration management so the liquid does not scorch against the bottom of heavy cast iron. Retain approximately seven cups of cooking water from the hen to dilute the soup base evenly. Whisk the soup into the warm broth off the burner before introducing sage and poultry to guarantee a smooth emulsion free of powdery lumps.Preserving Texture
Overcooking converts tender drop dough into a disintegrating paste that absorbs all available moisture from the broth. Extract half of the shredded chicken immediately after boiling the hen, reserving that portion in a separate sealed container for up to three days of refrigeration while freezing the extra four cups of broth for future stocks.
