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Treva’s Chicken And Dumplings

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Treva’s Chicken And Dumplings

Cuisine:American

Course:Soup

30m prep 1h cook 2h ready

About 14 cups; 6 to 8 servings Based on Megan’s great-grandmother’s recipe. You can make this with store-bought chicken stock, a shredded rotisserie chicken, and premade dough, but we can’t help but feel that the joy (and richness) of this recipe is in the doing. To use other types of dumplings in this recipe, omit the pie dough and use any recipe for drop dumplings.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 4- to 5-pound chicken, giblets and skin removed
  • 1 carrot, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • 1 onion, quartered
  • Cold water to cover
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 1 ½ teaspoons salt
  • 4 tablespoons (½ stick) butter, softened
  • ¼ cup all-purpose flour
  • Salt and black pepper to taste

Let's Cook

  1. Step 1.

    Place in a large soup pot or Dutch oven: One 4- to 5-pound chicken, giblets and skin removed; 1 carrot, cut into 2-inch pieces; 1 celery rib, cut into 2-inch pieces; 1 onion, quartered

  2. Step 2.

    Add: Cold water to cover

  3. Step 3.

    Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer until the chicken is very tender and the meat is falling off the bone, about 1 hour. Meanwhile, prepare: ½ recipe All-Butter Pie or Pastry Dough

  4. Step 4.

    Immediately after mixing the dough, lightly flour a work surface and roll the dough as thin as possible. Cut into 1 ½ × 4-inch strips, place on a baking sheet, and refrigerate for 1 hour.

  5. Step 5.

    When the chicken is cooked, transfer it to a cutting board to cool slightly. Strain the chicken broth; you should have about 12 cups. If not, add additional water or chicken stock to make 12 cups. When the chicken is cool enough to handle, pick the meat off the bones. Skim off any fat.

  6. Step 6.

    When the dough strips have chilled, bring the broth to a low simmer and add: 1 ½ teaspoons salt

  7. Step 7.

    Add the dough strips to the gently simmering broth and let them cook, covered, for 15 minutes. Meanwhile, mix together in a medium bowl until smooth: 4 tablespoons (½ stick) butter, softened; ¼ cup all-purpose flour

  8. Step 8.

    Add to the broth and cook, stirring frequently, until it thickens, about 15 minutes longer. Add the cooked chicken and heat it through, another 5 minutes. Season with: Salt and black pepper to taste

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