Ultimate Chicken and Dumplings Recipe

This is the Ultimate Chicken and Dumplings Recipe: Learn how to make the most irresistible chicken and dumplings that will leave everyone craving for seconds! This easy-to-follow recipe will guide you through every step, from making tender, flavorful chicken to creating the most scrumptious dumplings. Get ready to impress your family and friends with a comforting bowl of goodness!

GARY’S CHICKEN & DUMPLINGS

INGREDIENTS:
For Chicken:
1 Gallon of Water (approx)
2 Chicken Breasts w/skin and bones (about 3-4 lbs.)
2 Tablespoons of Salt
1 Teaspoons of Black Pepper
1 Tablespoon of 'Chicken Better Than Bouillon'
1 32ox. Chicken Stock
1 Cup of Whole Milk
1 Stick (8oz) of Butter

For Dumplings:
3 Cups of All Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Black Pepper
1 Stick (8oz) of Butter (soft)
1 Cup Whole Milk

Thickening Agent (If Needed):
1 Stick (8oz) of Butter
1/2 Cup of All Purpose Flour

INSTRUCTIONS:
PART 1: The Chicken:
1. In a large stock pot, place on the stove with high heat and add; 2 Chicken Breasts, 1 gallon of water (approx 1-2 inches above the chicken), 2 Tablespoons of Salt, 1 Teaspoons of Black Pepper and bring to a boil. Once boiling, place the burner on simmer and cook chicken for 1 hour.

2. After one hour, turn off the burner/heat. With tongs, remove the chicken breasts from the pot and place on a plate and set aside to cool. (May want to place it in the refrigerator or freezer to cool the chicken down faster).

3. In the stock pot; add 1 Tablespoon 'Chicken Better Than Bouillon' and 1/2 of the Chicken Stock and stir until the bouillon has dissolved.

PART 2: The Dumplings:
1. In a large bowl, add the 3 Cups of All Purpose Flour, 1 Teaspoon of Salt, 1 Teaspoon of Black Pepper, 1 Stick of Butter (soft) and mix using a dough blender.

2. Once everything is blended, add 1 Cup of Whole Milk and mix using a wooden spoon. You are looking for a complete blending of the dough so you can handle it by hand. You may need to add additional milk and/or flour.

3. Remove dough from the bowl and place on the counter and knead for about 10-15 minutes until you reach the consistency where the dough no longer sticks to your hands. NOTE: Adding small amounts of flour may be helpful.

4. Spread flour on the counter and place the dough on top. With a floured rolling pin, spread out the dough slowly until it is about 1/8 of an inch thick.

5. With a pizza cutter, you want to cut the dough into 1 inch x 2 inch dumplings.

6. Go back to your stock pot and bring chicken stock back up to a simmer.

7. While you're waiting for the stock to simmer; get the chicken and remove skin and bones. Take chicken and shred the meat into large chunks. Set aside.

8. Once the stock is simmering, you need to take each dumpling and flour it on both sides, and slowly drop it into the chicken stock making sure to slowly stir while you drop them in. (Stirring ensures the dumplings do not drop to the bottom of the pot and burn. So, make sure you keep stirring until all of the dumplings are in and do not drop a bunch in at the same time or they could clump together. Take your time, drop them in slowly and keep stirring until all of the dumplings are in.)

9. Keep your heat on low and periodically stir.

PART 3: Chicken & Dumplings:
1. In the stock pot, add: 1 Cup of Whole Milk, 1 Stick (8oz) of Butter and the other half of the Chicken Stock. Continue to stir and you'll notice the chicken & dumplings will start to thicken. Bring back to a simmer.

2. Continue to stir for about 15-20 minutes allowing the dumplings to cook, then add the chicken you shredded earlier.
NOTE: You want to reach a somewhat thick consistency. If it is too runny, you can use the thickening agent (above) to help thicken it up.

3. After reaching desired thickness, serve and enjoy.

Check us out at livinthenewcomblife.com
Contact us at: [email protected]