This recipe for chicken and flat dumplings uses a timesaving rotisserie chicken. The dumplings are made from biscuit dough rolled flat and cut into dumplings. The broth in this one-pot dish is very flavorful.
Chicken and Flat Dumplings
1-2 tablespoons canola oil
2 cups carrots, cut in half lengthwise then cut in 1 inch chunks
1 cup celery, ½ inch dice
1 cup onion, ½ inch dice
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ teaspoon poultry seasoning, optional (I use this)
3 (32 ounce) cartons 33% less sodium chicken broth
1 rotisserie chicken
Roux- recipe follows
Dumpling- recipe follows
In a large stockpot, heat oil on medium high heat until rippling. Add carrots, celery, and onion. Cook until onion is transparent. The carrots will be brown on one or more sides. Stir in salt, pepper, and optional poultry seasoning. Add Chicken broth. Remove chicken from bones and cut into pieces. Add chicken, bones, skin and any remaining juices from the rotisserie bag to broth. Bring to a boil then lower heat to simmer, then cook 30 minutes. Make Roux. Stir into chicken mixture. Simmer roux 15 minutes. Make Flat Dumplings while roux is cooking into the broth. Remove bones and skin from stockpot. Discard. Transfer chicken and vegetables to a bowl and reserve while cooking dumplings in broth. Add dumplings to broth one at a time in different locations in stockpot making sure dumplings have a chance to get covered with broth before stacking more dumplings on top. (This prevents dumplings from sticking together.) Simmer dumplings 12-15 minutes or until cooked through. Add chicken and vegetables back to pot and simmer 5 minutes or until heated through. Enjoy!
4 tablespoons unsalted butter
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
4 tablespoons all-purpose flour
Melt butter in a small skillet over medium heat. Add salt and pepper. Stir in flour with a fork. Keep stirring (the mixture will bubble all over) for 2 minutes. Reserve.
2 cups all-purpose flour
½ teaspoon baking soda
3 tablespoons vegetable shortening
¾ cup buttermilk
Mix flour and baking soda together in a large bowl. Cut shortening in flour with a pastry cutter or 2 knives until it is the size of peas. Stir in buttermilk with a fork. Remove dough from bowl and place on a floured countertop. Sprinkle top of dough with flour. Roll dough ¼ inch thick with a floured rolling pin. Dip table knife in flour and cut dough into 3 X 2 inch strips. Reserve.
Published in The News and Neighbor on November 8, 2017.