Ingredients
Equipment
Method
- In a large stockpot or Dutch oven, place the chicken pieces, quartered onion, chopped carrots, chopped celery, parsley sprigs, black peppercorns, and 1 teaspoon of salt. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 45-60 minutes, or until the chicken is cooked through and tender.2 pounds bone-in, skin-on chicken pieces, 1 large yellow onion, 2 carrots, 2 stalks celery, 4-6 sprigs fresh parsley, 1 teaspoon whole black peppercorns, 1 teaspoon salt, 8 cups low-sodium chicken broth
- Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the cooked vegetables and aromatics. You should have a clear, flavorful chicken broth.
- While the chicken cools, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and 1/2 teaspoon of salt. Cut in the cold, cubed butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Gradually add the milk, about 1/4 cup at a time, stirring until a soft, shaggy dough forms. Be careful not to overmix. If the dough seems too dry, add another tablespoon of milk.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup unsalted butter, 3/4 cup milk
- Return the strained chicken broth to the stockpot. In a small bowl, whisk together 2 tablespoons of unsalted butter and 1/4 cup of all-purpose flour to create a smooth paste (this is called a beurre manié). Whisk this paste into the simmering broth until it dissolves and the broth begins to thicken slightly. Stir in the shredded chicken and the optional heavy cream for extra richness. Season with salt and freshly ground black pepper to taste. Bring the mixture back to a gentle simmer.2 tablespoons unsalted butter, 1/4 cup all-purpose flour, 1/2 cup heavy cream, Freshly ground black pepper
- Drop spoonfuls of the dumpling dough directly into the simmering chicken mixture. Don't overcrowd the pot; they will expand as they cook. Cover the pot tightly and let the dumplings steam for 15-20 minutes. Avoid lifting the lid during this time, as this can cause the dumplings to become dense. The dumplings are ready when they are puffed up and cooked through; you can test one by piercing it with a toothpick – it should come out clean.
- Ladle the piping hot Southern Chicken and Dumplings into deep bowls. Garnish generously with freshly chopped parsley and a final grind of black pepper. Serve immediately and savor the pure comfort!Fresh parsley, Freshly ground black pepper
Notes
Allow the chicken and dumplings to cool completely before storing. Reheating on the stovetop is recommended for best texture.
