Roxie's Chicken and Dumplings

Staff Writer
Roxie's Chicken and Dumplings
Kenny Braun

Both Roxie and my mother made amazing chicken and dumplings. But my first experience with the dish was from my mom’s recipe, which had really fluffy dumplings. Roxie’s dumplings were more flat and dense. They were good, but they didn’t look right to me. I’ll never forget the look on her face when I told her she was making her dumplings wrong. Thinking back now, I’m lucky I ever had Sunday dinner at her house again. Though their recipes were different, they did share the same secret, which is to start the day before so that you can remove the fat. In the South? Remove the fat? Yes, it is heresy, but it is true. Chicken and dumplings is just a better dish without the fat.
 

4
Servings
818
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 3-pound chicken
  • 1 onion, chopped
  • 8 Cups water
  • 1/4 Teaspoon garlic powder
  • 1 1/4 Teaspoon black pepper
  • 1/4 Teaspoon salt
  • 3/4 Cups ice water
  • 3/4 Cups butter

Directions

In a large pot over high heat, place the chicken, onion, and water. Add more water to cover chicken if necessary. Bring to a boil, cover, and simmer for 2 hours, or until the chicken meat falls off the bone. Strain the broth, reserving the chicken, and return the broth to the pan, and refrigerate overnight.

After the chicken cools, remove the meat from the bone. Discard the skin and bones. Cover the chicken and refrigerate until ready to use. When you're ready to prepare the dish (after at least 1 day), skim the solidified fat from the broth and discard. Bring the broth to a boil and add the garlic powder, ¼ teaspoon of the pepper, salt, and chicken meat to the boiling broth, and return it to a simmer.

For the dumplings, combine the flour and the rest of the pepper into 1 mound in a mixing bowl. Drizzle a small amount of water into the center of flour. Using your fingers, gradually incorporate the water into the flour. Knead the dough and form a ball. Roll out the dough to 1/8-inch thickness and cut into 1-inch pieces. Let the strips of dough rest before cutting.

Cut the pieces of dough in half and drop them into the simmering soup until all have been added. Turn the broth in a circular motion so that dumplings submerge and cook. Do not stir after this. Cook until the dumplings float, 3-4 minutes. Ladle the chicken, gravy, and dumplings into warm bowls and serve.
 

Chicken and Dumpling Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Chicken and Dumpling Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.

Nutritional Facts

Total Fat
69g
100%
Sugar
1g
N/A
Saturated Fat
32g
100%
Cholesterol
265mg
88%
Protein
44g
88%
Carbs
4g
1%
Vitamin A
386µg
43%
Vitamin B12
0.8µg
13.2%
Vitamin B6
0.9mg
42.7%
Vitamin C
6mg
10%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
8µg
10%
Calcium
63mg
6%
Fiber
0.8g
3.1%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
2mg
13%
Magnesium
57mg
14%
Monounsaturated
23g
N/A
Niacin (B3)
16mg
79%
Phosphorus
362mg
52%
Polyunsaturated
9g
N/A
Potassium
507mg
14%
Riboflavin (B2)
0.3mg
17.8%
Sodium
334mg
14%
Thiamin (B1)
0.2mg
10.5%
Trans
2g
N/A
Zinc
3mg
21%

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