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Chicken and Dumplings

This recipe for chicken and dumplings comes from Julieanne Ratliff.

  • servings: 8

Ingredients

  • 6 to 8 carrots, peeled
  • 6 ribs celery
  • 2 3-pound chickens, cut into 8 pieces, and rinsed well
  • 5 sprigs fresh flat-leaf parsley
  • 6 fresh chives
  • 1 6-inch sprig fresh rosemary
  • 3 cloves garlic, crushed
  • 1 large onion, roughly chopped
  • 1 bay leaf
  • Coarse salt and freshly ground black pepper
  • 3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 4 tablespoons butter, cut into pieces
  • 1 1/4 cups milk
  • 1 large egg, beaten
  • 1 cup frozen peas
  • 1/2 cup frozen corn

Directions

  1. Step 1

    Coarsely chop half of the carrots and celery and add to a 6-quart saucepan with a tight fitting lid along with chicken, parsley, chives, rosemary, garlic, onion, bay leaf, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper; add 12 cups water. Bring to a boil, then reduce heat to a simmer. Cook until chicken begins to fall off the bones, 1 to 1 1/2 hours. Turn off heat and let cool 1 hour.

  2. Step 2

    Remove chicken and strain broth into a large bowl. Discard bones, skin, carrots, celery, and herbs. Coarsely chop chicken; set aside half of the chicken and reserve any remaining chicken for another use. Cut remaining 3 carrots and 3 ribs of celery into 1/2-inch pieces. Return broth to 6-quart saucepan and place over high heat, add chopped carrots and celery; season with salt and pepper. Bring to a boil, then reduce to a simmer.

  3. Step 3

    Meanwhile, in a large bowl mix together flour, baking powder, and 1 teaspoon salt. Cut butter into flour mixture using a pastry blender or fork. In a small bowl, whisk together milk and egg. Add to flour and butter mixture and stir until a moist dough forms.

  4. Step 4

    Using a tablespoon, drop spoonfuls of dough into the simmering broth and cover. Cook until dumplings are cooked through and a skewer inserted comes out clean, 12 to 15 minutes. Stir in reserved chicken, peas, and corn, and cook until heated through, about 5 minutes. Serve immediately.

Source
The Martha Stewart Show, March Winter 2007

Reviews (2)

  • 10 Feb, 2008

    My first try, and had a lot of fun. Took a while but totally worth it. I think I'll just use chicken broth next time. Will make again for sure!! Thanks for the great recipe.

  • 15 Jan, 2008

    So delicious!!!!! I am a hero in the eyes of my family when I make it. Mrs. Ratliff, if you read this... thanks! Hope you are enjoying your kitchen. Send some more family recipes Martha's way.