Prep Time: 25 mins
Total Time: 55 mins
Servings: 6 servings
1 (32-ounce) carton chicken broth4 cups water 1 bay leaf 1 teaspoon onion powder 1 teaspoon dried thyme1 1/2 cups all-purpose flour 1/3 cup grated Parmesan cheese 1/2 teaspoon salt1/2 cup vegetable shortening1 tablespoon chopped fresh basil 1/2 cup milk 3 tablespoons butter1 rotisserie chicken1/2 teaspoon ground black pepper
additional chopped fresh basil
1 In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder, and thyme. Bring to a boil over medium heat. Reduce heat and let simmer while making dumplings.
2 In a large bowl, blend together flour, Parmesan cheese, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil. Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1-x-3 inches in size. Repeat with remaining half of dough.
3 Bring chicken broth to a full rolling boil; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.
4 While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to dumplings. Season with pepper to taste.
5 Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.
6 Garnish with additional fresh basil, if desired.
How to Make Dumplings
What You'll Need
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
3/4 teaspoon salt
1/2 teaspoon dried sage or marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery (2 stalks)
1 cup thinly sliced carrot (2 medium)
1 cup sliced fresh mushrooms
1 recipe Dumplings
1/2 cup cold water
1/4 cup all-purpose flour
Step By Step
1 Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
2 Meanwhile, prepare Dumplings. Spoon dumpling batter into 6 mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
3 For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Makes 6 servings.
4 Dumplings: In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened.
Hint: It helps to dip your spoon into the liquid first to prevent the dough from sticking to the spoon. Then dip your spoon into the dumpling mixture scooping up a rounded spoonful of dough.
Comfort food, peasant food or even "cheap eats,"--call them whatever you like. Once your family has tasted these light-as-a-cloud toppers to your stews and soups, they'll be glad you know how to make dumplings.