Q1: What is the absolute secret to light and fluffy dumplings, not dense, heavy ones?

There are two crucial secrets. First, do not overmix your dumpling batter . Mix it only until the flour is just moistened. A few lumps are okay! Overmixing will make your dumplings tough. Second, once you drop the dumplings into the simmering soup, you must cover the pot with a tight-fitting lid and do not peek for at least 10 minutes. The dumplings are cooked by the steam that gets trapped in the pot, and lifting the lid releases that steam and can cause them to become dense and heavy.

Q2: What is crème fraîche, and can I substitute it with something else?

Crème fraîche is a thick, tangy, and rich cultured cream from France. It has a high fat content and a flavor that is less tangy than sour cream. It's the secret to these incredibly tender and rich dumplings. If you cannot find it, you can substitute it with an equal amount of full-fat sour cream or even a full-fat plain Greek yogurt .

Q3: Can I make this recipe with boneless, skinless chicken?

You can, but the flavor of your soup will not be nearly as rich or deep. The incredible, authentic flavor of this recipe comes from creating a homemade stock by simmering the whole, bone-in chicken . The bones and the carcass release collagen and a deep, savory flavor that you simply cannot replicate with boneless meat and store-bought broth.

Q4: What is self-rising flour, and can I make my own?

Self-rising flour is a convenient baking ingredient that has baking powder and salt already blended into it. Yes, you can easily make your own! To make 1 cup of self-rising flour, just whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of fine salt . For this recipe, you would need to double that amount.

Q5: Can I freeze Chicken and Dumplings?

It is generally not recommended to freeze the finished dish. The dumplings, in particular, can become very soft, mushy, and can disintegrate when they are thawed and reheated. The best way to freeze this meal is to freeze the soup base only , before you have made and cooked the dumplings. Then, you can thaw the soup and make a fresh batch of dumplings to cook in it just before serving.

The Best Classic From-Scratch Chicken and Dumplings

A from-scratch recipe for classic, hearty chicken and dumplings. The dish begins by creating a rich, homemade stock from simmering a whole chicken with carrots, celery, onion, and herbs. The cooked chicken is then shredded and added back to the flavorful stock, which is thickened with a paste made from reserved chicken fat and flour. The meal is completed with light and fluffy drop-style dumplings, made with a self-rising flour and crème fraîche batter, which are simmered directly in the stew.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 40 minutes (includes cooling time for chicken)
Yield: 4 servings 1x
Category: Main Course
Method: Simmering, Stewing
Cuisine: American

Ingredients

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For the Soup Base:
1 (3 to 3 1/2 pound) whole chicken
2 ½ quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
½ teaspoon cayenne pepper, or more to taste
For the Dumplings:
½ cup creme fraiche
½ cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

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Instructions

Make the Chicken and Stock: Place the whole chicken in a Dutch oven or large soup pot. Add the water, carrot, celery, onion, 3 sprigs of thyme, and the bay leaf. Bring to a boil, then cover, reduce the heat to low, and simmer for 1 hour.
Remove the cooked chicken from the pot and transfer it to a bowl to cool.
Increase the heat under the pot and bring the stock to a simmer. Skim off any chicken fat that rises to the top and reserve it in a small bowl.
In a separate small bowl, combine 2 to 3 tablespoons of the reserved chicken fat with the all-purpose flour and stir to make a paste (a roux). Whisk this paste into the simmering stock. Reduce the heat and simmer for 15 minutes.
Once the chicken is cool enough to handle, remove the meat from the carcass, shred or cube it, and add it to the simmering stock.
Season the soup with salt, black pepper, and cayenne pepper to taste. Continue simmering for another 10 to 15 minutes.
Make and Cook the Dumplings: In a large bowl, whisk together the creme fraiche, milk, 2 teaspoons of chopped thyme, and the eggs.
Stir in the self-rising flour until almost entirely incorporated; do not overmix the batter.
Scoop large dollops of the dumpling batter directly on top of the simmering chicken stew.
Increase the heat slightly to medium-high. Cover the pot and simmer for 10 to 15 minutes, until the dumplings appear light, fluffy, and a toothpick inserted into the center comes out clean.
Serve the chicken and dumplings garnished with fresh thyme sprigs.

Notes

This recipe creates its own rich stock by simmering a whole chicken, which is the foundation of the dish’s flavor.
Using the skimmed chicken fat to make a paste (a schmaltz roux) is a classic technique for thickening the stew.
For the tenderest dumplings, be careful not to overmix the batter after adding the flour.
The dumplings are cooked by steaming on top of the simmering stew in a covered pot.

Nutrition

Serving Size: 1/4 of recipe
Calories: 800-950
Sugar: 8-12 g
Sodium: 1200-1500 mg
Fat: 45-55 g
Saturated Fat: 20-25 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 4-6 g
Protein: 40-50 g
Cholesterol: 250-300 mg

Find it online: https://cookupjoy.com/chicken-and-dumplings/