Southern Chicken and Dumplings Recipe

Chicken: The main protein in the dish, providing flavor and substance.

Water: Used to create the broth in which the chicken and dumplings will cook.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a bit of spice and depth to the broth.

All-purpose flour: The base for the dumplings, giving them structure and texture.

Baking powder: Helps the dumplings rise and become fluffy.

Butter: Adds richness and flavor to the dumplings.

Milk: Moistens the dough for the dumplings, making them tender.

When making dumplings, ensure the butter is very cold before cutting it into the flour mixture. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until it resembles coarse crumbs. When rolling out the dough, be gentle and avoid overworking it to maintain a tender texture.

• whole cut into pieces chicken - Substitute with bone-in chicken thighs and drumsticks: They provide similar flavor and texture, and are often more affordable and easier to handle.

• water - Substitute with chicken broth: Adds more depth and richness to the dish compared to plain water.

• salt - Substitute with sea salt: Sea salt can enhance the flavor more subtly and may contain additional minerals.

• black pepper - Substitute with white pepper: Offers a milder pepper flavor and a slightly different heat profile.

• all-purpose flour - Substitute with whole wheat flour: Provides a nuttier flavor and more fiber, though it may slightly alter the texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• cold butter - Substitute with cold margarine: Offers a similar texture and fat content, though the flavor may differ slightly.

• milk - Substitute with buttermilk: Adds a tangy flavor and can make the dumplings fluffier due to its acidity.

• Allow the chicken and dumplings to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled chicken and dumplings to an airtight container. Make sure the container is large enough to hold the broth and dumplings without squishing them.

• For short-term storage, place the container in the refrigerator. The chicken and dumplings will stay fresh for up to 3-4 days.

• If you plan to store the chicken and dumplings for a longer period, consider freezing them. Use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, leave some space at the top of the container to allow for expansion. This prevents the container from cracking or the bag from bursting.

• To reheat refrigerated chicken and dumplings, transfer them to a pot and warm over medium heat. Stir occasionally to ensure even heating. You can add a splash of chicken broth or water if the mixture seems too thick.

• For frozen chicken and dumplings, thaw them in the refrigerator overnight. Once thawed, reheat in a pot over medium heat, stirring occasionally. Again, add extra broth or water if needed.

• Avoid reheating chicken and dumplings in the microwave as it can make the dumplings rubbery and unevenly heated. Stovetop reheating is recommended for the best texture and flavor.

• If you find the dumplings have absorbed too much broth and become too thick, you can thin the mixture with a bit of chicken broth or water during reheating. Adjust seasoning as needed.

• Enjoy your reheated southern chicken and dumplings just as you would fresh, savoring the comforting flavors and textures.

• Stovetop Method:

  1. Place the leftover chicken and dumplings in a saucepan.
  2. Add a splash of water or chicken broth to prevent drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 10-15 minutes.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken and dumplings in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes, or until heated through. Stir halfway to ensure even heating.

• Slow Cooker Method:

  1. Transfer the leftovers to your slow cooker.
  2. Set to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• Steaming Method:

  1. Place the leftovers in a heatproof dish that fits inside your steamer.
  2. Fill the bottom of the steamer with water and bring to a boil.
  3. Place the dish in the steamer, cover, and steam for 10-15 minutes, or until hot.

• Sous Vide Method:

  1. Place the leftovers in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes, or until thoroughly warmed.

• Large pot: To boil and simmer the chicken, ensuring it cooks evenly and the broth develops rich flavors.

• Tongs: Useful for removing the chicken from the pot once it has finished cooking.

• Cutting board: A safe surface to shred the cooled chicken.

• Knife: Essential for cutting the chicken into pieces before cooking and for shredding it afterward.

• Mixing bowl: To combine the flour, baking powder, salt, and butter for the dumpling dough.

• Pastry cutter: Helps to cut in the butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: To roll out the dumpling dough to the desired thickness.

• Floured surface: A clean area to roll out the dough without it sticking.

• Knife or pizza cutter: To cut the rolled-out dough into strips or squares.

• Ladle: For dropping the dumplings into the simmering broth and for serving the final dish.

• Measuring cups: To measure the flour, milk, and other ingredients accurately.

• Measuring spoons: For precise measurement of salt, baking powder, and other seasonings.

Use rotisserie chicken: Save time by using a pre-cooked rotisserie chicken from the store. Simply shred and add to the broth.

Pre-make the dough: Prepare the dumpling dough in advance and store it in the fridge. This way, you can quickly roll and cut when ready.

Instant broth: Use store-bought chicken broth instead of simmering your own. This cuts down on cooking time significantly.

Cut dumplings quickly: Use a pizza cutter to quickly cut the dough into strips or squares.

Simmer while prepping: Start simmering the broth while you prepare the other ingredients to save time.