Chicken and Fluffy Dumplings

Stewing Stock Ingredients:

4lb. whole chicken fryer
4 cups water
5 stalks celery with leaves, cut into 1-inch pieces
1 cup sliced carrots
3 sprigs parsley, chopped
2 teaspoon coarse salt
½ teaspoon coarse black pepper

Dumplings Ingredients:

1-1/2 cups all-purpose flour
1 tablespoon minced parsley
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2/3 cup milk
2 tablespoons vegetable oil
1 egg, slightly beaten

Gravy Ingredients:

1 cup water
½ cup flour
1 teaspoon salt
¼ teaspoon ground pepper

Stewing Stock Instructions:

  1. In a 6-quart Dutch oven combine chicken, water, celery, carrots, parsley, pepper, and salt; heat to boiling. Simmer covered 1-1/2 hours or until chicken is tender.
  2. Remove chicken from stock, remove skin and de-bone the chicken.
  3. Chop de-boned chicken into bite-size pieces; return to boiling reserved stock.

Dumplings Instructions:

  1. In a medium bowl, combine flour, parsley, baking powder, salt, and nutmeg.
  2. Stir in remaining ingredients; stir just until dry ingredients are moistened.
  3. Drop dough by tablespoonfuls into boiling stock and hot chicken.
  4. Cover tightly; return to boiling.
  5. Reduce heat; DO NOT LIFT COVER.
  6. Simmer for 12 – 15 minutes or until dumplings are fluffy and dry.
  7. Arrange dumplings and chicken into a large serving bowl; cover to keep warm.
  8. Reserve 4 cups of chicken stock; set aside.

Gravy Instructions:

  1. In a medium bowl, combine water and flour; blend until smooth and set aside.
  2. In a medium saucepan, bring the 4 cups of reserved stock to boiling; stir in flour.
  3. Bring to a boil, stirring occasionally; cook until thickened.
  4. Add salt and pepper.
  5. Pour gravy over chicken and dumplings.

Makes 8 servings.

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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna travels, gardens, cooks, teaches culinary classes at the local community college, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, kitchen creations, home life, and wholeness as a woman. During her summer 2021 residency at the Writers' Colony at Dairy Hollow, Anna started her first book, a series of short stories with a culinary theme.