• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The Hirshon Chicken and Dumplings

December 23, 2017 by The Generalissimo Leave a Comment

320
SHARES
FacebookTwitterPinterestYummlyWhatsappMail
()
302B6406 6D59 4DC6 8B70 FFD05B9D4515
Chicken and Dumplings Image Used Under Creative Commons License From jocooks.com

My Citizens, we are in the depths of Winter and few dishes are as warm and comforting as the classic recipe for chicken and dumplings! I am currently visiting my magnificent in-laws in the tiny town of La Vernia, TX – population 1,250 in the South Texas hill country!

They pride themselves (justifiably) in their interpretation of this recipe, so I am sharing my version of this sumptuous feast as well!

Chicken and dumplings is a dish which consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling.

A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped or formed into a ball.

It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression.

Chicken and dumplings as a dish is prepared with a combination of boiled chicken meat, broth produced by boiling the chicken, multiple dumplings, and salt and pepper for seasoning.

Various commercial preparations of chicken and dumplings are available, including canned and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1×4 inches, can be cooked in any broth.

The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by gently simmering the dumplings longer and/or adding flour or another thickening agent directly to the broth.

My glorious Citizenry – my recipe involves zero shortcuts and is a 2 day affair to make! First you roast a chicken, then you make a flavorful stock, then the supreme sauce (yes that is the classic French name for it!), and lastly the dumplings! It is herbaceous, wonderful and a summation of all things delicious that will well-reward you for your efforts! 🙂

Battle on – The Generalissimo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Chicken and Dumplings

The Hirshon Chicken and Dumplings


★★★★★

5 from 1 review

Print Recipe
Pin Recipe

Ingredients

Units Scale
  • Roasted Chicken:
  • 1 (3-pound) whole chicken
  • Salt and freshly ground black pepper
  • 4 ounces unsalted butter, softened
  • 1 lemon, halved and juiced; halves reserved
  • 1/4 cup fresh chopped herbs, such as thyme, parsley and rosemary
  • 1 onion, halved
  • 4 garlic cloves, smashed
  • Fresh whole herbs, such as rosemary, thyme and parsley sprigs
  • ***
  • 1 slice Niman Ranch Ham Steak, diced
  • 1–2 tablespoons schmaltz (rendered chicken fat)
  • 1 package sliced button mushrooms
  • Peanut oil
  • Cream Sherry (at least 1/3 cup, minimum)
  • ***
  • Chicken Stock:
  • 2 tablespoons olive oil
  • 2 carrots, cut in large chunks
  • 2 celery stalks, cut in large chunks
  • 1 onion, halved
  • 1 garlic bulb, halved
  • Reserved chicken bones
  • Cold water + 1 carton low-sodium chicken broth
  • Several branches fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • ***
  • Dumplings:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 3/4 to 1 cup buttermilk
  • ***
  • Supreme Sauce:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup frozen peas
  • 1 finely diced red pepper
  • 2 shallots, minced
  • 2 bay leaves
  • 1 tablespoon minced rosemary
  • 2 tablespoons minced thyme
  • 4 tablespoons minced celery leaves
  • 1 tablespoon minced dill
  • 1/4 cup flour
  • 6 cups chicken stock


Instructions

  1. Roasted Chicken:
  2. Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
  3. In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put ½ lemon, ½ onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine.
  4. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the breast meat and drumstick meat, discarding the skin and set aside. Reserve the remaining carcass for chicken stock.
  5. In a Dutch oven, melt schmaltz over medium heat and add ham. Fry until lightly browned, remove meat. Add peanut oil (good amount) and add mushrooms, scraping bottom of pan. Fry until soft and golden, remove. Add chicken shreds, then sherry, stir until sherry is evaporated, remove chicken and any remaining pan juices to ham and mushrooms, reserve.
  6. Chicken Stock:
  7. To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
  8. Dumplings:
  9. To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
  10. Supreme Sauce:
  11. To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Sauté until the vegetables are soft, about 5 minutes. Add chicken mixture and chopped herbs, then stir in the 1 tablespoon flour and cook 1 minute.
  12. Add ¼ cup flour and continue to stir and cook for 2 minutes to cook the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  13. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. In the last 5 minutes add the frozen peas.
  14. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley, celery leaves and dill before serving.

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related Posts:

  • The Hirshon Delaware Chicken And Slippery Dumplings
    The Hirshon Delaware Chicken And Slippery Dumplings
  • The Hirshon Jordanian Circassian Chicken and Pasta - شيبس وباسطة and Jed De Ships Sch'etu
    The Hirshon Jordanian Circassian Chicken and Pasta -…
  • The Hirshon Taiwanese Garlic Fried Salt And Pepper Chicken Nuggets 香蒜炸鸡
    The Hirshon Taiwanese Fried Salt And Pepper Chicken…
  • Uyghur Manta
    The Hirshon Kawa Manta (Uyghur Lamb and Pumpkin…
  • The Hirshon Slovak Dumplings With Cheese And Bacon - Bryndzové Halušky
    The Hirshon Slovak Dumplings with Bryndza Cheese And…
  • The Hirshon Dagestani Walnut and Apricot Sauced Dumplings - Ингар Поли
    The Hirshon Dagestani Walnut and Apricot Sauced…
  • The Hirshon Togolese Spiced Beef Stew With Spinach And Dumplings - Gboma Dessi
    The Hirshon Togolese Spiced Beef Stew With Spinach…
  • The Hirshon Carpathian Beef and Pork Stew with Dumplings - Bogrács
    The Hirshon Carpathian Beef and Pork Stew with…

Contents

  • 1 The Hirshon Chicken and Dumplings
    • 1.1 Ingredients
    • 1.2 Instructions
    • 1.3 Did you make this recipe?
    • 1.4 Related Posts:

Filed Under: Recipes Tagged With: Bread, Chicken

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon Belgian Chicken Waterzooi
Next Post: The Hirshon Hungarian Sweet Pancakes – Palacsinta »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,388 posts and 1,220,007 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

ᚪ Salute TFD, OUR GLORIOUS LEADER!

⏿ For The Visually Impaired – High Contrast/Dark Mode!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (154)Beef (146)Beverages (24)Bread (114)Cheese (64)Chicken (136)Chinese (125)Chocolate (16)Condiments (270)Dessert (169)Drinks (23)Duck (20)Egg (49)Fish (58)French (56)Game (31)Georgian (34)Indian (61)Italian (58)Jewish (84)Lamb (76)Manifestos (1)Pasta (97)Pork (157)Salad (42)Sandwich (44)Seafood (84)Shrimp (55)Soup (110)Spices (12)Tofu (8)Turkey (15)Veal (18)Vegetables (112)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS – Click to Hear His Inspiring Message!

The Food Dictator!

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

Listen on Apple Podcasts

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}