Chicken & Dumplin's

Now this right here is the real thing. None of those puffy biscuit-style dumplings from a can. These are flat, hand-rolled, cut-into-squares dumplings that soak up all that gorgeous chicken broth and turn silky and tender as they stew.

You start by stewing a whole chicken with a little butter until it’s fall-off-the-bone tender. Pull the meat off, save every drop of that liquid gold broth, then mix up a simple dough of flour, baking powder, salt, and a splash of the broth itself.

Roll it out, cut it into squares, drop them into the boiling broth, and don’t you dare lift that lid for 10 to 20 minutes. When you finally peek, you’ll find thick, slippery dumplings swimming in the richest chicken broth you ever tasted.

Kitchen Tips

• Do not lift the lid while the dumplings cook. The steam is what cooks them through. Every peek lets heat escape and adds cooking time.
• Use the broth from the stewed chicken for the dumpling dough. It adds flavor right into the dumplings themselves and helps bind the dough.
• Roll the dough thin. These aren’t meant to be thick and bready. Thin squares puff just slightly and turn tender with that classic slick texture.