There’s nothing better than a warm, hardy meal on a cold winter day. Today, Jolene Ketzenberger, Signature Table showed us how to make a classic meal of Chicken & Dumplings.
4- to 5-pound whole chicken (or similar weight of chicken parts, such as breasts and thighs)
2 bay leaves
Chopped onion, carrots, celery if desired
Salt and pepper
1 1/2 cups (200 g) flour
2 1/2 teaspoons (13 g) baking powder
1 generous teaspoon (7g) salt
2/3 cup milk
Making classic chicken & dumplings with the Signature Table
In a wide stock pot or Dutch oven, boil either a whole chicken or parts with bay leaves (and onions/carrots/celery if desired) in plenty of water till done. Strain and season broth.
Take the chicken off the bone and add to the broth. Bring to a boil.
(If desired, use boxed broth and meat from purchased rotisserie chicken.)
In a medium mixing bowl, combine flour, baking powder and salt. Stir together the milk with the eggs and add to dry ingredients. Stir just until combined; mixture will be lumpy.
Drop mixture by spoonfuls onto boiling chicken broth.
Cover with a tight-fitting lid, reduce to a simmer and cook, without lifting lid, for 15-20 minutes.