Proper Oldfashioned Chicken and Rolled Dumplings Grandmas Way

A Proper Culinary Hug: Revisiting Authentic Rolled Dumplings

There are comfort foods, and then there is Old Fashioned Chicken and Dumplings . This isn't just a meal; it's a culinary hug, a dish rooted in tradition and simple, profound flavor. If your reference point for this classic is a canned soup, prepare for a revelation.

This recipe focuses on the true core of the dish: rich, bone deep stock and the perfectly dense, chewy rolled dumpling. It is the gold standard that Grandmas Old Fashioned Chicken And Dumplings were built upon.

What Sets These 'Slickens' Apart From the Drop Biscuits

The key distinction in truly authentic recipes is the preparation of the dumpling itself. Many modern versions rely on drop biscuits light, fluffy additions that cook quickly but often fall apart or remain separate from the broth.

Our approach adheres to the time honored technique used for Chicken And Dumplings Southern Style , creating what are affectionately called "slickens." These are rolled flat, about 1/8 to 1/4 inch thick, and cut into small squares or diamonds.

Because they are thin and handled minimally (thanks to the integration of cold butter), they maintain their structure while fully absorbing the rich, creamy gravy, delivering a satisfying, tender chew rather than a crumbly bite.

The Unbeatable Flavor Profile of Bone Deep Stock

You cannot rush greatness, especially not when building the foundation of a traditional meal. The complexity of this dish hinges entirely on the broth, which requires a slow, patient simmer.

We start with 3 pounds of bone-in, skin-on chicken, which provides a depth of flavor and gelatinous body that boneless meat simply cannot deliver. By searing the chicken pieces first, we develop a deep brown crust (the fond ) on the bottom of the pot.

When deglazed later with 8 cups of quality stock, this caramelization becomes the secret ingredient in producing a truly robust, old fashioned chicken and dumplings from scratch flavor base that permeates every component of the finished dish.

Why Every Kitchen Needs This Old Fashioned Chicken and Dumplings Recipe

While classified as a medium difficulty dish due to the necessary patience (a total time commitment of around 2 hours 10 minutes) and the handling of the dough, the steps themselves are straightforward and immensely rewarding.

This process produces tender chicken, perfectly creamy gravy, and toothsome dumplings. Mastering this recipe means you have secured a permanent place in your rotation for a classic that feeds the soul.

This is truly the definition of old fashioned homemade chicken & dumplings —uncomplicated ingredients resulting in a Simply Delicious Chicken And Dumplings experience that your family will request again and again.

Sourcing the Essentials for Unforgettable Comfort

The elegance of this meal lies in the simplicity and quality of its components. We aren't relying on complex seasonings or exotic ingredients, but rather focusing on fresh vegetables, reliable poultry, and basic pantry staples to achieve deep, slow cooked flavor.

Building the Broth: Poultry and Vegetable Foundations

The foundation is built using the classic mirepoix ratio. Start by sautéing one large diced yellow onion, three medium diced carrots, and three diced celery stalks in a mixture of 2 Tbsp olive oil and 2 Tbsp unsalted butter.

These aromatics soften over 8– 10 minutes, sweetening the pot before the liquid is introduced. The broth is formed using 8 cups of low-sodium chicken stock, ensuring we control the salinity. Essential herbs like 1 tsp of dried thyme and two bay leaves are added during the long simmer.

Crucially, the final step involves stirring in half a cup of milk or heavy cream just before the dumplings drop, adding that signature richness to the gravy.

Simple Components for Tender Rolled Dumplings

The rolled dumplings themselves require only four ingredients, highlighting the resourcefulness of classic old fashioned chicken and dumplings recipes . We use 2 cups of all-purpose flour, 1 tsp baking powder, and 1/2 tsp kosher salt.

The key is the fat content: 4 Tbsp of cold, cubed unsalted butter . This butter must be cut into the flour mixture until it resembles coarse crumbs, ensuring that when the 3/4 cup of whole milk (or buttermilk, for a slight tang) is added, gluten development is minimized.

The colder the butter and the less you handle the dough, the more tender the final ‘slicken’ will be.

Kitchen Gear That Makes This Dish Effortless

While this recipe is hearty and rustic, having the right equipment ensures a smooth cooking process. A heavy bottomed stockpot, ideally 6 to 8 litres, is non-negotiable it prevents scorching during the long simmer and maintains even heat when cooking the dumplings.

A reliable rolling pin is necessary to achieve the specific, thin 1/8 to 1/4 inch thickness required for the traditional rolled dumplings. Finally, a slotted spoon or skimmer will prove useful for removing the chicken bones and dropping the dough pieces into the gently simmering broth without splashing.

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The step-by-step Guide to Making Old Fashioned Chicken and Dumplings

Executing this dish is a methodical process split into three key stages: developing the deep flavor, preparing the perfect dough, and the final merger of the components.

Simmering for Success: Creating the Rich Chicken Base

The process begins by patting the chicken pieces dry and seasoning them heavily. Sear them in hot oil until they achieve a deep golden colour on all sides this is the fundamental step for the old fashioned chicken and dumplings from scratch flavor profile.

Remove the chicken, then add the butter and sauté the onions, carrots, and celery until softened. To achieve a moderate, creamy thickness, sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and cook for one minute before slowly pouring in the chicken stock, scraping up those wonderful browned bits.

Return the chicken, herbs, and seasonings, bringing the liquid to a low simmer. Cover partially and cook gently for 1 to 1. 5 hours, until the chicken is easily shredded.

Perfecting the Slicks: Mixing, Rolling, and Cutting the Dough

While the stew simmers, prepare the dumplings. Whisk the dry ingredients together in a large bowl, then use your fingertips or a pastry blender to cut in the cold butter until the mixture is sandy with pea-sized chunks of fat.

Gradually incorporate the milk until the dough barely comes together overmixing leads to tough results. Turn the slightly sticky dough onto a lightly floured surface and roll it out thinly, aiming for that 1/8 to 1/4 inch thickness.

Use a knife or pizza cutter to slice the dough into small, 1 inch by 2 inch squares or diamonds. Set these aside immediately.

The Final Merge: Cooking Dumplings Until Tender

Remove the cooked chicken from the pot, discard the skin and bones, and coarsely shred the meat before returning it to the broth. At this point, increase the heat slightly to ensure a gentle simmer and stir in the final 1/2 cup of milk or cream.

Taste the broth and adjust the seasoning one final time, as the dumplings will absorb some of the flavor. Carefully drop the rolled dumplings into the simmering liquid one-by-one, ensuring they are fully submerged but not crowded. Cover the pot and cook undisturbed for 12– 15 minutes.

They are finished when they have puffed slightly and lost their raw, powdery appearance. Turn off the heat and allow the finished dish to rest for five minutes before serving, allowing the broth to tighten to the perfect gravy consistency.

Ensuring Culinary Perfection and Mastering Leftovers

Mastering classic recipes often comes down to knowing how to troubleshoot and manage the results after the meal is over. This ensures every serving is the perfect embodiment of comfort food.

Solving the Broth Dilemma: Too Thick or Too Thin?

A common question for Chicken N Dumplings is how to achieve that perfect, creamy gravy texture. If your broth seems too thin after the dumplings are fully cooked and rested, you can remove the lid and simmer gently for an extra 5 to 10 minutes to reduce it slightly.

Conversely, if it is too thick, simply stir in an extra splash of warm stock or milk until the desired consistency is achieved. Remember, the essential resting period of five minutes off the heat allows the starch from the dumplings and the roux to fully hydrate and set, often solving minor thickness issues naturally.

Modern Twists on Classic Old Fashioned Chicken and Dumplings

While we cherish the traditional stovetop approach, this recipe is adaptable to modern convenience. For busy schedules, the chicken base (Steps 1 5) can easily be adapted for an old fashioned chicken and dumplings in crockpot preparation, allowing the chicken to slow cook all day, building tremendous flavor while requiring minimal active time.

When making this switch, simply prepare the dumplings separately at the end and drop them into the slow cooker on high heat for the final 30 minutes. For flavor variations, consider swapping the thyme for a blend of sage and rosemary, or utilizing leftover holiday turkey instead of fresh chicken.

Proper Freezing and Reheating Instructions for Maximum Flavor

This hearty meal is excellent for batch cooking. Once completely cooled, the Simply Delicious Chicken And Dumplings stew can be stored in airtight containers and frozen for up to three months.

A note of caution: the rolled dumplings, being starch based, will absorb more liquid and swell slightly after freezing and thawing. When reheating, do so gently on the stovetop. It is highly recommended to add an extra 1/4 to 1/2 cup of stock or milk while reheating to restore the original luscious, saucy consistency before garnishing with fresh parsley and serving.