One of my total most loved solace food varieties is chicken and dumplings. I’ve additionally heard individuals call it chicken and baked good, yet whatever name you call it by, in case you’re alluding to a dish comprising of bits of mixture bubbled in an exquisite chicken stock with delicate lumps of chicken, we’re likely discussing exactly the same thing. It’s a dish I could eat anytime, any season. It brings back upbeat beloved recollections of my grandmother occupied with cooking in the kitchen. Exemplary solace food made stunningly better with a hand crafted stock and without any preparation dumplings!
At whatever point I make a stew or soup with a chicken stock base, I ordinarily make my own stock by heating up an entire chicken with vegetables and spices, for flavor. You can utilize any chicken pieces you like, as long as it’s bone-in chicken. The bones give the flavor. Alongside the chicken, I throw in a couple of carrots, squashed garlic cloves, an entire onion, quartered, and some straight leaves. Try not to strip the veggies since they will be disposed of toward the end in any case.
To make the dumplings, join every one of the dry fixings in a bowl and cut in the spread, until the margarine is all around consolidated into the flour and the blend is coarse and brittle. Mix in the milk and blend until it frames a mixture. Carry the mixture out onto a softly floured surface until its around 1/4-thick. Utilize a blade or a pizza shaper to cut the batter into strips or squares, anyway you like your dumplings. The dumplings are genuinely my main thing from this dish!
INGREDIENTS
homemade chicken stock:
- 3 quarts water
- whole chicken
- 2–3 large carrots, broken in chunks
- 1 whole onion, quartered
- 2–3 crushed garlic cloves
- 2 bay leaves
- generous pinch of salt
dumplings:
- 2 cup brown rice flour*
- 1 cup tapioca starch/flour*
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum*
- 6 tbsp cold and unsalted butter (preferably organic and grass-fed) You can also use dairy free butter or palm shortening, if needed
- 1 cup milk (I use plain, unsweetened almond milk)
for the stew:
- 2 quarts chicken broth (should be what’s left after boiling for an hour)
- dumplings
- 2 cups chopped chicken, use more or less, to taste
- 1/2 cup milk
- 1/4 cup cornstarch
- 1 cup frozen peas, optional
- salt and pepper, to taste
INSTRUCTIONS
to make the broth:
- In a large stockpot, combine the chicken, vegetables, and herbs. Add in the water, set on the stove and bring to a boil. Reduce the heat to medium and continue to boil for an hour or so, until the chicken is throughly cooked. Remove chicken and vegetable pieces and reserve broth. Discard veggies and herbs. Pull chicken meat from the bones and reserve for later.
to make the dumplings:
- Combine the flour, baking powder, salt, and xanthan gum in a medium bowl. Use a fork or pastry cutter to cut in the butter. Add the milk, stirring just until a dough forms. Roll dough out onto a lightly floured surface, until 1/4-inch thick. Use a knife or pizza cutter to cut dough into squares or strips.
to make the stew:
- Place the reserved 2 quarts of chicken stock into a large pot. Bring to a boil over medium-high heat. Begin dropping the dumplings, one at a time into the hot broth. Try and avoid dropping them together, so they don’t stick. They will sink to the bottom and then float to the top. Don’t stir the dumplings at this time or they will break into pieces. Once you’ve added all of the dumplings, cover the pot and let cook for 8-10 minutes. While the dumplings are cooking, make a slurry which will thicken the broth by combining 1/2 cup milk and 1/4 cup cornstarch (or all-purpose flour, if not gluten free.) When the dumplings are done, gently stir in the slurry, chopped chicken, and peas. Let simmer for 5 more minutes, until the broth has thickened and peas are thoroughly cooked.
