Hot Shots: Chicken & Dumplings

Few things in life are as simple and satisfying as a big hot bowl of 'Chicken and Dumplings'. While chicken and dumplings are often associated with the south, dumplings make from flour, salt and baking powder were a staple for those who needed to feed a bunch of hungry mouths with just one small scrawny chicken.

Still a viable way to stretch your food budget, many people like myself make chicken and dumplings more for the taste and warmth of the dish than actual necessity. I prefer to make my dumplings from scratch, however most of my family uses the popular biscuit dough method as seen in this video. I have included detailed instructions on how to do both, so that no matter your preference, you make delicious and nutritious chicken and dumplings when ever the urge arises.

3 to 4 cups cooked chicken, chopped

8 cups (2 quarts) chicken stock

¾ cup half-and-half or heavy cream

½ cup all-purpose flour

2 cans biscuit dough or one recipe dumplings (see below)

2 stalks celery, chopped (optional)

2 large carrots, diced (optional)

1 medium onion, chopped (optional)

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

• In a large pot or Dutch oven, add 2 tablespoons olive oil and saute onions, and celery over medium heat just until the onions are soft and translucent. Add the carrots and the chicken stock and bring to a boil. Reduce the heat to low, and add black pepper, onion powder, garlic powder, and any optional vegetables or spices you desire to suit your taste.
• Remove biscuits from can, and sprinkle flour onto a cutting board or clean counter and press flat with the palm of your hand. Shake off excess dough and place biscuits onto a plate and continue until they are all flattened. (If using homemade dumplings see recipe below).
• Using a knife or rolling cutter, divide the biscuits into quarters and then drop dumplings into simmering broth making sure to stir the dumplings well so that they do not stick together. Put a lid on the pot, reduce the heat to low and simmer for 12 to 15 minutes.
• Add cooked chicken, and half-and-half and stir, remove pot from heat to another burner and allow to sit for 10 minutes to allow chicken to warm up, then serve.

Homemade Dumplings

1 cup all-purpose flour

3 tablespoons shortening

4 to 6 tablespoons water or milk

2 teaspoons baking powder

1 teaspoon salt

• Sift flour, baking powder and salt together in a medium sized bowl, cut in the shortening with a fork or pastry knife until well blended. The flour mixture will have a somewhat coarse texture.
• Add liquid just until a soft dough is formed. Roll out dough on a floured surface, with a rolling pin, until very thin (about 1/8 inch thick). Cut into 1 inch wide strips using a pizza cutter or knife, then cut strips into again 1 inch pieces.
• Shake off any excess flour, and drop dumplings into simmering broth and cover pot and simmer for 12 to 15 minutes.

Note: While the chicken and dumplings may look somewhat thin and soupy, they will thicken after a while. However, if you prefer a thicker soup base, try adding 1 (14oz) can of condensed soup to the chicken stock after adding your seasoning and before adding the dumplings to the pot.