Chicken and Dumplins – Rolled Method

Family dinners should be comfortable, friendly and welcoming.  Nothing says comfort, friendship or welcome better than Chicken & Dumplings.  It is FUN to make, allows you the flexibility to be creative, and is a perfect opportunity to include your children or grandchildren in the process.  If you search online for “Chicken & Dumplings” you will find that most dumplings are ROUND and formed with a spoon.  In the Mississippi Delta where Teresa and I grew up, dumplings were rolled flat and cut.  That’s MY kind of dumpling.  Your family will love this recipe and ask you soon after when Chicken & Dumpling Night will cycle back around!

Ingredients

• 1 Each – Large Fresh Chicken (7 pounds)
• 1 Each – Large Onion, chopped finely
• 4 Cloves – Garlic, minced
• 3 Tablespoons – Butter
• 10 Cups – Water
• 2 Teaspoons – Salt
• 1 Teaspoon – Finely Ground Black Pepper
• 1 Teaspoon – Poultry Seasoning (or 1/2 teaspoon of sage and 1/2 teaspoon of thyme)
• 4 Ribs – Celery, chopped
• 4 Each – Carrots, chopped
• 2 Cups – Curly Parsley Leaves, slightly chopped
• 1 Cup – Frozen English Peas (optional)

Dumpling Ingredients

• 4 Cups – All Purpose Flour
• 1 Tablespoon – Baking Powder
• 1 Teaspoon – Salt
• 3 Tablespoons- Melted Butter
• 3/4 Cup – Milk

Preparation

1. Select a large Dutch oven, large enough to hold the chicken, liquid and the future dumplings.
2. Saute the onion in the 3 tablespoons of butter until the onions are clear.
3. Remove any baggage from the interior of the bird and discard, except for the neck, and add the bird and neck bone to the pot.
4. Add the garlic, water, salt, pepper and poultry seasoning and bring to a boil.  Make sure the water covers the chicken.
5. Boil for 1 hour and 15 minutes until the chicken almost falls apart.
6. Remove the chicken and place on a large cookie sheet to cool.  Separating the bird will speed the cooling process.
7. Skim off any “foam” impurities that may be floating in the pot.
8. Add the carrots and celery to the pot.  Return to a boil.
9. Remove chicken meat from the bones. Break into bite-sized pieces and return the meat to the pot.
10. Combine the dumpling ingredients in a mixing bowl until they are pliable, adding flour or milk if needed.
11. Using flour on your counter-top and rolling pin, roll your dumpling mix into a 1/8″ layer.
12. Cut into one inch squares using a round blade pizza cutter, then cut diagonally.
13. Drop the dumpling in the Dutch oven one-at-a-time to prevent sticking.  
14. Cook for approximately 10 minutes until dumplings are fluffy and  fully cooked.
15. Add the optional frozen peas within 2 minutes of completion.
16. Add parsley at the very end so it is as fresh as possible or top your serving dish with a little parsley, or both.
17. Enjoy!

Serves 6-8 adults and an entire Chicken Dumpling Gang

We love to serve our Chicken & Dumplings in a vintage blue enamel stock pot.  I think it was a wedding gift.