Hearty Chicken and Dumplings

    Hearty Chicken and Dumplings


    30 people made this

    About this recipe: These dairy free dumplings get loads of flavour from rendered chicken fat. Use a combination of white and dark meat.

    Serves: 5 

    • 1.75kg boneless, skinless chicken meat
    • salt to taste
    • ground black pepper to taste
    • 1 pinch cayenne pepper
    • 1 bay leaf
    • leafy tops of 3 celery sticks
    • 1.2L water
    • 2 small carrots, sliced
    • 3 sweet potatoes, peeled and cubed
    • 3 potatoes, cubed
    • 5 small onions, whole
    • 250g plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 4 tablespoons rendered chicken fat

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Place chicken in a large pan or casserole. Add salt and pepper, a dash of cayenne, a bay leaf and celery tops. Cover with water, and simmer until chicken is done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
    2. Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder and chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
    3. Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate