Chicken and Dumplings are one of the all time best comfort foods. It takes me back to cooking with my grandmother. She taught me how to make Chicken and Dumplings. She called the dumplings "slicks". They were thin, shiny and firm. Although many people are used to doughy dumplings, I think slicks are by far the best.
You can easily make dumplings from canned biscuits. I used to do that when I was in a hurry. My dad uses large egg noodles for his. It is really the easy way and very good. The important thing is to have a rich flavored broth made by cooking the chicken in a stock pot with onions and seasoning.
Serves 4-6
Ingredients:
For the dumplings:
Instructions:
For the chicken: Heat the oil in a large pot. Add the celery and onion and sauté until tender. Add the garlic and continue to sauté until fragrant. Add the chicken and chicken broth and 4 cups of water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
For the dumplings: Mix the flour with the salt in a large mixing bowl. Beginning at the center of the mound, drizzle a small amount of the cold chicken broth over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of broth. Knead the dough and form it into ball.
Cover a clean work surface with about 2 tablespoon of flour. Roll out the dough, working from center to 1/8-inch thick. Let the dough rest for several minutes.
Cut the dough into 1-inch long pieces. Drop into the simmering stock. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve ladle chicken and dumplings into warm bowls.