This is Dad’s Chicken and Dumplings Recipe — by dad I mean me, you, and us. This is our recipe. A Chicken and Buttermilk Dumplings recipe to be exact. When I was a little boy living in a small house a few blocks from projects, in Elizabeth, NJ — my mother used to make a very simple pot of chicken and dumplings. Surprisingly, as I got older I discovered there was a much more complex process to the dish I loved. As a result, I developed my own recipe – over the years – that I’m going to share with you.
We are going to make our own buttermilk, whisk our flour and slowly cook our chicken so it won’t be tough, as my stepdad Willie B would say. We are going to make a roux and let it do what it do. Lastly, because I don’t like long blog posts before a recipe let’s get right into how to make Dad’s Chicken And Dumplings Recipe using homemade buttermilk.
CHICKEN AND STEW
- 2 split chicken breasts bone-in / Skin-on
- 4 cups of water
- 4 cups of low sodium chicken broth
- sea salt
- Fresh cracked pepper
- Garlic powder
- 1 medium white onion, chopped
- A tbsp of Olive Oil
- 1 bag of coin cut carrots
- Sprig of thyme
- Sprig of rosemary
- 1 tbsp of unsalted butter
- 1/4 cup of all-purpose flour
- 2 scallions thinly sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp of baking powder
- 3/4 tsp of kosher salt
- 1/4 tsp of fresh cracked pepper
- 1 cup of whole milk
- 1-tbsp of white vinegar
- 1 large brown egg
- 2 tbsp of melted unsalted butter
- Sprinkle of dried parsley
Season your chicken breasts with salt, pepper, garlic powder, and paprika on both sides. Let the chicken sit while you chop up your onion and celery. Heat oil in a dutch oven over medium heat. Once hot, place chicken breasts skin side down for about 8 – 10 minutes. You want your skin to be a deep golden brown. Next, flip your chicken and cook it for about 5 minutes. Then, transfer chicken to a plate.
Next, leaving all the remaining scraps and remaining fat in the pot, around 2 tbsp – add onions, celery, and half of the bag of carrots. Stir to coat in the fat mixture and let cook for 4 minutes. After that, return chicken to the pot and cover with 4 cups of water and 4 cups of broth – along with sprigs of rosemary and thyme. Let simmer for 40 minutes. Your chicken should be completely tender and the stock should be reduced by a quarter.
Remove chicken from stock and set aside on a plate or cutting board. Strain your stock and wipe out your pot. Discard all leftover veggies. You should have about 5 cups of stock remaining.
Melt 4 tbsp of butter over medium heat. Once melted, add 1/4 cup of flour and stir constantly for about 2 – 3 minutes. Roux should be a pale golden brown. Now, slowly whisk in the chicken stock until all the lumps disappear. Next, add in your scallions, the remaining bag of carrots along with a pinch of salt and pepper. Then place on medium-low heat – let simmer.
Meanwhile, remove chicken skin and shred the chicken meat and discard the bones and skin. Add shredded meat to the stock and cook for 12 minutes.
MAKE THE DUMPLINGS
Add tbsp of vinegar into measuring cup and add milk until it reaches 3/4 cup then stir – to make buttermilk. Let rest for about while you make flour mixture about 5 minutes.
In a medium bowl whisk flour, baking powder, salt, and pepper together. Whisk an egg into your buttermilk mixture and add it to your flour mixture – add in melted butter. Stir with a wooden spoon or spatula to combine. Above all, do not over mix. Sprinkle more fresh cracked pepper over top of the dumpling mixture.
Next, plop spoonfuls of the dumpling dough into the pot. They won’t sink. Once the dough is gone, cover the pot and reduce heat to low. Don’t touch it – just let it cook for another 20 minutes. Your dumplings should be puffed up, fluffy, and fully cooked through. Finally, divide into bowls to serve using your dried parsley for garnish. Dad’s Chicken and Dumpling Recipe is complete.
Lastly, take a picture and upload it using #DadsChickenAndDumplingRecipe and #DadXilla and enjoy.