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Chef John's Chicken and Dumplings
Chef John's Chicken and Dumplings
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Classic American comfort food - homemade chicken and dumplings with fluffy biscuits atop flavorful soup.
Ingredients:
  • 1 (3 to 3 1/2 pound) whole chicken
  • 2.5 quarts cold water
  • 1 large carrot, cubed
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons all-purpose flour, or as needed
  • salt and freshly ground black pepper to taste
  • 0.5 teaspoon cayenne pepper, or more to taste
  • 0.5 cup creme fraiche
  • 0.5 cup milk
  • 2 teaspoons chopped fresh thyme leaves
  • 2 eggs
  • 2 cups self-rising flour
  • 4 sprigs thyme, for garnish
Instructions:
  • In a Dutch oven, combine chicken, water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, and simmer over low heat for 1 hour. Then, transfer the chicken to a bowl and let it cool.
  • Bring the stock to a gentle simmer. Remove any chicken fat that rises to the surface, saving it. Mix 2 to 3 tablespoons of the saved fat with flour in a small bowl until a paste forms. Blend the chicken fat paste into the stock and let it simmer for 15 minutes.
  • Remove the tender chicken meat from the bones and incorporate it into the flavorful stock. Season with a perfect balance of salt, black pepper, and a hint of cayenne for a touch of gentle heat. Let it all simmer harmoniously for 10 to 15 minutes, allowing the flavors to meld together beautifully.
  • Combine creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs in a large bowl. Gently fold in self-rising flour until almost fully mixed; avoid overmixing.
  • Place heaping spoonfuls of dumpling mixture onto the chicken stock in the pot. Increase heat to medium-high, cover, and let simmer for 10 to 15 minutes until dumplings are fluffy and a toothpick inserted in the center comes out clean. Serve garnished with thyme sprigs.

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