One of our family favorite meals is homemade chicken and dumplings. Unfortunately, making chicken and dumplings from scratch can be a time-consuming process; making it a difficult dish to serve during the work week. I recently discovered a few tricks which reduce the cooking time by half without compromising the flavor.
Last week I made the following quick and easy homemade chicken and dumplings using my new Emeril Lagasse cookware. I love cooking even more now that I have a high-quality set of pots and pans! It's hard to believe what a difference there is. Everything cooks faster and clean up is a breeze!
Before sharing the homemade chicken and dumplings recipe, I'd also like to share a money-saving tip. When my husband and I became empty nesters, I began making my chicken and dumplings using chicken breasts. However, I was robbing us of the flavor infused from the bones and skin of the bird. This time, I purchased a whole cut-up chicken because it was on sale, but I received three extra bonuses.
First, I didn't have to cut-up the chicken. Second, I was able to use both dark and white meat and obtain the flavor from the bones. Third, there was enough leftover chicken that we were able to enjoy two meals! Using one breast, one leg, one thigh, one wing and the chicken back, I was able to achieve the robust flavor I desired.
Additionally, I normally cook the chicken first to create the chicken broth for the dumplings. After the chicken is cooked, I remove it from the broth and allow it to cool while the dumplings are cooking. I was running short on time and decided to cook the dumplings in salted water, while the chicken cooked in boxed chicken broth.
This technique cut the cooking time in half. Why didn't I think of this sooner? Using this method allows everyone to enjoy a good old fashioned bowl of homemade chicken and dumplings throughout the busy work week. I hope you enjoy the recipe!
QUICK AND EASY HOMEMADE CHICKEN AND DUMPLINGS RECIPE
Prep Time: 15minutes
Cook Time: 35-40 minutes
1 whole cut-up chicken divided into 1 breast, 1 leg, 1 thigh, 1 wing and chicken back. Freeze remaining parts for another meal.
1 32-ounce box Chicken Broth
½ white or yellow Onion, diced
2 cloves Garlic, chopped
2 Celery stalks, diced
1 Carrot, diced or shredded
1 teaspoon Adobo seasoning
¼ package Mary B's Dumplings Open Kettle
1. Wash and pat dry chicken parts.
2. Add chicken broth to a large stockpot and warm over medium-high heat.
3. Add chicken pieces, onion, garlic, celery and carrots to broth and bring to a boil. Reduce heat to medium, cover and cook for 25 minutes.
4. In a large sauce pan, add 8 cups water and Adobo seasoning. Bring to a boil.
5. Cut Mary B's dumplings into six slices per strip.
6. Add dumplings, one at a time, to boiling water. Reduce heat to simmer and cover. Stir frequently and cook for 30-35 minutes, or until tender.
7. Remove chicken pieces from chicken broth and transfer to a cutting board. Allow to cool for 10 minutes.
8. Once chicken is cool to touch, remove skin and pull chicken meat from the bones. Shred or chop into bite size pieces. Do not use the meat from the chicken back. This piece is used for flavoring purposes only.
9. Place chicken meat in the broth.
10. Drain water from dumplings using a colander.
11. Add dumplings to chicken broth and simmer for 5 to 10 minutes.
12. Transfer to serving bowls and serve immediately.
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