This recipe is a great old standby in our home. We substitute turkey for the chicken after Thanksgiving. It is a great way to use up the leftover chicken from other meals. Simply remove the skin and debone the meat from the fried or roasted chicken and add it to the stew. In our family, we add potatoes or sliced carrots to the stew to make it a bit heartier. One thing to note is that the dumplings are more like a noodle than the balls of dough that many recipes use. Some regions refer to this type of recipe as having “slippery noodles” instead of dumplings.
Chicken and Dumplings
1 large whole chicken
2 potatoes, peeled and sliced
1 onion, chopped
2 stalks of celery sliced
salt & pepper to taste
Place all ingredients into a stock pot and cover with water. Boil gently until meat is tender. Remove chicken and take meat from the bones. Return the meat to the stockpot.
Dumplings:
2 cups flour
3 tsp baking powder
pinch of salt
1 large egg
buttermilk
In a bowl, mix flour, baking powder, and salt. Put egg into a 1/2 cup measuring cup and finish filling the cup with buttermilk. Stir into flour mixture. Add a bit more buttermilk if needed to make a somewhat stiff dough.
To the gently boiling stew, add pinched off pieces of the dumpling dough. Gently boil for about 20 minutes or until dumplings are well cooked.
Canning Idea – I love to can up the de-boned chicken in broth with onions and carrots. Then, to make the chicken and dumplings, I only have to add the dumplings to the stew. It makes a fast and easy meal.
