Oh boy, don’t even get me started on my chicken and dumplings recipe! I swear it’s the stuff dreams are made of—comforting, delicious, and ridiculously easy to prepare. Honestly, if you’ve got chicken, flour, and a smidgen of patience, you’re good to go!
So, first things first, you’ll wanna get your hands dirty—quite literally. Grab that chicken, fresh as morning dew, and slap it into a pot of boiling water. There’s no beating around the bush; this part can be a little grim, but once you’ve got over the initial ick factor, you’ll be well on your way to mouthwatering deliciousness.
Now, once that bird’s cooked through, and mind you, it might take a while, you’re gonna pull it out and let it cool. And while you’re at it, don’t chuck away that broth, it’s liquid gold, trust me!
While your chicken’s chillin’, you’re gonna roll up your sleeves and dive into the dumplings. Mix together your flour, some baking powder, and a pinch of salt. Make a well in the middle, and pour in some milk, not too much mind you, just enough to make a soft dough. Roll out small balls of the stuff, about the size of a cat’s eye marble. Drop these little beauties into the hot broth, and watch as they puff up like tiny, doughy clouds.
And hey presto, the final step! Shred that chicken like a rockstar on a guitar, and add it back into the pot. A simmer here, a stir there, and you have yourself a bowl of Grandma’s famous chicken and dumplings. Truly, it’s finger-lickin’ goodness through and through!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Begin by placing a whole chicken in a large pot and cover it with water.
– Add salt and pepper, then bring it to a boil.
– Once the water’s boiling, reduce the heat to low and let your chicken simmer until it’s tender and easy to pull apart. This might take a couple of hours, so bear with it.
– Remove the cooked chicken from the pot and set it aside to cool. Don’t throw away your chicken broth!
– While the chicken is cooling, start on your dumplings. In a bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and a teaspoon of salt.
– Make a well in the center of your flour mixture and pour in 1 cup of milk. Stir everything until it forms a soft dough.
– Shape your dough into small balls, each about the size of a cat’s eye marble, then drop them into your simmering chicken broth.
– Let your dumplings cook for 10 to 15 minutes until they’re puffed up and cooked through.
– While your dumplings are cooking, shred your cooled chicken, discarding the skin and bones.
– Once your dumplings are ready, add your shredded chicken back in the pot and let everything simmer together for a few more minutes.
– Taste for seasoning and add more salt and pepper if needed. Serve hot and enjoy your tasty homemade chicken and dumplings!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
