Eating In // Chicken and Dumplings

My family went on a beach trip together recently and I made this dish. My parents and grandparents grew up along the NC and SC coast so we all spent a lot of time there growing up. My great-grandma, among other things, would make chicken and dumplings when we came down for visits. Since she is no longer with us and our times visiting the beach are a bit different now, I thought it would be comforting and nostalgic to make Chicken and Dumplings for everyone. Needless to say, it was a hit. I would suggest trying this recipe on a day that you have plenty of time...such as a quiet saturday. 

The Goods:
  • 1, 3-5 lb. whole chicken 
  • 2 quarts chicken stock 
  • 1 large onion
  • 4 large carrots
  • 5 celery stalks
  • 1/4 cup all-purpose flour 
  • 1/2 heavy cream 
For the dumplings:
  • 1-1/2 cups all-purpose flour 
  • 1/2 cup yellow cornmeal 
  • 1 tablespoon baking powder
  •  1-1/2 cup half and half 
  • salt and pepper 

  1. So for the chicken, I just rubbed it with olive oil and salt and pepper and then threw it in a pan with about 2 cups of chicken stock and roasted it at 400 degrees for about 1.5 hours. You want to start the chicken before anything. Once you start the chicken you can prep the other ingredients. 
  2. Chop all of your vegetables and put them in a large pot ( cast iron works best) and saute them in olive oil or butter until they are lightly browned. Sprinkle the 1/4 cup of flour onto the veggies and cook for a minute or so; pour in the chicken stock stirring while pouring to prevent clumps. 
  3. While the veggies and stock are simmering, mix the dumplings. 
  4. Add the cornmeal, flour, baking powder, and salt and pepper to a medium bowl. Whisk in the half and half and set aside. 
  5. Once the chicken is done, let it rest for a few minutes and then pull all of the meat off of the bones. 
  6. Add the shredded chicken, heavy cream and all of the juice from the chicken's baking pan ( there's tons of flavor in that juice).
  7. Begin spooning the dumpling dough into balls and drop them into the simmer pot. Once all of the dumplings are in, place a lid on top and simmer for 15 minutes. Wait about 15-20 before serving. Enjoy!

Recipe: Megan Forbes
Photo: Christina Hussey
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