Mrs. Morton Smith experimented for years with different methods of making the perfect old-fashioned chicken and dumplings.
Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude.
Although it gets top billing, the meat itself isn’t the star of the meal.
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The dumplings hold sway, and people are particular about how they’re made.
Others prefer soft drop-biscuit dumplingsthat float atop the stew.
Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings.
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She also kneaded them on a well-floured surface because the extra flour thickens the broth.
Learn how to make old-fashioned chicken and dumplings.
Chicken and dumplings can be prepared ahead in two parts:
Prepare the broth and chicken as directed.
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Cool and refrigerate the broth and chicken separately for up to two days.
Freeze for longer storage (up to two months).
Thaw overnight in the refrigerator if frozen, then reheat the broth to a simmer.
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Drop in dumplings as directed, adding in the chicken and chives before serving.
The dumpling dough can also be made ahead.
Prepare, roll, and transfer to a lined baking sheet.
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Wrap and refrigerate for up to one day before using.
Reheat the broth on the stovetop over medium-low heat until hot throughout.
Add the chicken and dumplings, heat through, and serve.
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it’s possible for you to also microwave small portions of chicken and dumplings to reheat as needed.
Remove and discard skin and bone from chicken, and cut meat into bite-size pieces.
Bring broth to a boil over high; stir in pepper.
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Add buttermilk, stirring with a fork until dry ingredients are moistened.
Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
Pinch off dumplings:
Pat dough to 1/2-inch thickness.
Pinch off dough in 1 1/2-inch pieces.
Cook dumplings, and add chicken:
Drop dumplings into boiling broth.
Garnish servings with chives.
By patting the dumpling dough on a well-floured surface, the additional flour helps to thicken the broth.
you could also add a cornstarch slurry toward the end of cooking, if needed.
