Stock

Roux

Dumplings

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The Best You Can Make

The best possible version of this meal is made by your mom, on a crisp fall day, at 4:30pm when the sun is golden and just starting to turn off for the night.  It’s perfect if you’re at the table struggling with your math homework while the chicken is popping in the cast iron skillet and crunchy leaves tumble across the kitchen window.  At least, this what I see when I think about making chicken & dumplings.  [Read More]

I’ve made some enhancements to my mom’s recipe (sorry mom!).  Check out the Flavor Bumps to add some extra flavor.

*** NOTE ABOUT BETTER THAN BOUILLON ***

Directions – Stock & Chicken

1. Put the water in a dutch oven or stock pot and bring on medium-high heat and add the bay leaves and chicken breasts.  You want to cook the chicken somewhat gently so don’t bring the pot to a boil.
2. Cut the onion in 1/2.  Set one piece aside and cut the other piece in half again and add to the pot.
3. Peel and dice the carrots and set aside.
4. Take the skin off the second half of onion and put into the stock pot.  Dice the onion and set aside with the carrots.
5. Make the Roux and start the Dumplings while the chicken is cooking.
6. Once the chicken breasts reach 160°, 20-30 mins., squirt some oil in a skillet on medium-high heat put the chicken in skin side of the chicken.   Once browned, set the chicken aside.
   1. There will be some rendered fat and juice in the pan, I suggest saving that for the dumplings.
7. Scoop out and toss the onion parts and bay leaves.

Directions – Roux

1. Melt 2 Tbsp. of butter in a small pan on medium heat with the Bouillon.  <<< LINK TO POST ABOUT BETTER THAN BOUILLON.
   1. If you’re using a cube, crush it with your spatula or spoon in the pan and stir it in with the butter.
2. Once the butter is melted sprinkle the flour into the pan and stir with your spatula until it’s light brown like a wine cork, about 4-5 minutes.  Turn the heat off.
3. Use a ladle, 1/2 c measuring cup, or coffee mug to get some stock from the pot.  Wisk the stock into the roux until it’s all combined and set aside.
   1. The amount isn’t important, you just need about 1/2 c…if it’s a full cup, it’s fine.  We are just going to use this to thicken the stock later when the chicken is out of the pot.

Directions – Dumplings

1. Put 1/2 c of the stock into a lg. mixing bowl (the amount does kind of matter this time).  Add 1 Tbsp. of kosher salt, your herbs, chicken fat from the pan, and 1 Tbsp. of butter, stir until it melts.
2. Stir in the flour.
3. Add the egg yolk and stir in.
   1. Do this last so the yolk doesn’t scramble in the hot stock.
4. Mix the dough with the spatula until it feels like choc. chip cookie dough.
   1. If the dough is still wet, add more flour 1 Tbsp. at a time until it’s right.
5. Turn the dough out onto a floured counter or cutting board and cut into thirds.
   1. Flatten the dough and turn it over and press again.  This will get flour onto both surfaces so it’s dry enough to roll out.
   2. Roll the dough with a rolling pin until it’s 1/8″ thick in as much of a rectangle you can.
   3. Use a knife or pizza cutter to cut the dough into 2″ x 2″ squares
6. Using the thinnest spatula you have, scoop the dumplings into the stock including some of the flour from the counter.  The flour is what thickens your stock into the tasty gravy with the dumplings.

***

Flavor Bumps

1. Use the onion skin and trimmings in the water.  You’re going to strain out the onion chunks and skins before you add the dumplings anyway.  There is a lot of flavor in veggie skins, so you might as well use it.
2. Use the chicken rendered chicken fat in the dough.  The fat will make the dumplings more tender and, you guessed it, add some more flavor.
3. The dumplings and gravy have a pretty mild flavor on their own, so if you want to add an extra dimension- add herbs and/or spices to the dough.  Dried herbs are perfect because they don’t add moisture to the dough and won’t wilt when boiled.  1 total Tbsp. of whichever herbs or spices you add should do the trick, but get as crazy as you want.
   1. My favorites are dried thyme and chives.
   2. You could use cayenne pepper, and lemon pepper seasoning.
   3. Garlic powder, seasoning salt, and oregano.
4. Add veggies to the dumplings to get some extra nutrition in your day.  I’m not saying you should skip serving a salad with the meal, but adding some tasty veggies never hurts.  I like peas and carrots.