This recipe for homemade Chicken and Dumplings is perfect cold weather comfort food. Made completely from scratch and with flat, rolled dumplings this recipe tastes like home.
Add the first 10 ingredients (reserve half of the chopped carrots for later) to a large pot (at least 8 quarts) or dutch oven with a lid.
4 lb Whole Chicken, 16 cups Water, 2 teaspoon Poultry Seasoning, 2 teaspoon Garlic Powder, ½ teaspoon Black Pepper, 1 teaspoon Celery Salt
Bring to a rolling boil over high heat, then reduce the heat to medium-low put the lid on the pot, and allow it to simmer for 1 hour or until the chicken is super tender and beginning to fall away from the bone.
Turn off the heat and carefully remove the chicken from the pot, placing it into a dish large enough to easily accommodate it. (I use a large mixing bowl)
Carefully ladle out 2 cups of the liquid from the pot and immediately refrigerate it.
Begin preparing the dumplings. In a large mixing bowl (or the bowl of a mixer with a dough hook attachment) combine the flour, baking powder, poultry seasoning, and salt.
Next, add the butter and combine using your hands or a pastry knife until the mixture is crumbly.
Next, add the beaten eggs and slowly add in the cooled stock from step 3 stirring after each addition. At this point, I find it most helpful to use a stand mixer with a dough hook attachment or my hands.
Turn the dough out onto a floured surface and knead it for a few minutes, adding additional flour, until it is smooth and no longer sticky.
Still working on a floured surface, roll out the dough to about ⅛ inch thickness. Then, using a sharp knife or a pizza cutter cut the dough into verticle strips about 1 inch wide, then repeat cutting horizontally. (You may need to work in batches)
Return the chicken stock to a boil, add the remaining carrots. Then carefully drop the dumplings into the pot one at a time, working as fast as you can. stirring every few minutes.
Cook the dumplings for about 15 minutes, then remove the pot from the heat and cover.
Carefully remove the meat from the chicken, discarding the bones, cartilage, and skin. Cut the meat into bite-sized pieces.
Add the chicken to the pot with the stock and dumplings, stirring gently to combine.
Serve while hot and enjoy!
Notes
This recipe has been adapted from https://www.food.com/recipe/big-thicket-chicken-and-dumplings-52253Be sure to read the post for helpful tips, faq's, and possible ingredient substitutions!