Video: Chicken and Dumplings

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  • 3 Chicken Breasts with bone and skin
  • 4 cups low salt chicken broth
  • 4 celery stalks, rough chop (don’t throw any part of it away)
  • 2 mediums onions, rough chop (don’t throw any part of it away)
  • 4 carrots, peeled and cut into 1/4 inch pieces
  • 8 peppercorns
  • 1/2 teaspoon thyme
  • bay leaf
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup butter
  • 1/2 cup flour
  • 3/4 cup flour
  • 1 teaspoon
  • 1/4 cup cornmeal
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 7 oz heavy cream or whole milk


  1. In large stock pot over medium high heat, add first 9 ingredients (everything but butter and flour.) Bring to a boil, lower to a mild simmer and cook for 30 minutes.
  2. Remove meat and set aside and strain all liquid into a bowl, set aside.
  3. Reserve carrots in bowl and throw away all remaining ingredients (celery, onions peppercorns and bay leaf).
  4. Let chicken cool slightly and remove all meat from bones. Throw bones and skin away.
  5. Now make the dumplings!!: Mix all dumpling ingredients just till moist and set aside.
  6. Put pot on medium heat to melt butter, add flour and stir nonstop for 2-4 minutes until it’s a light brown color.
  7. Slowly stir in broth, then add chicken and carrots, bring to a light boil.
  8. Spoon dumplings over chicken and cook covered for 10-12 minutes. (Dumplings will be really wet.)
  9. Remove lid and cook for another 10-15 minutes, until cooked through.

So first off, this video is chopped all to hell! I couldn’t make the 10 minute limit so I had to cut out a bunch of stuff. I’m sorry about that. If something doesn’t make sense, just send me a quick email and I’ll get right back to you. Also, although it looks like a lot of ingredients and directions, please don’t be intimidated. It is really one of the easier things I have posted on here. It’s been suggested to me that for the new cook I leave some info out sometimes, so I’m trying to make sure I put every step on here.

I hope you liked the video and recipe. Thanks for watching!



  1. Liz commented on April 9th, 2010 at 7:53 pm

    why kosher salt?
    sometimes i see flour used to thicken and sometimes corn starch… are these interchangeable or is there reasons to use 1 vs the other?

    lastly, I think it was premature to give Thomas on camera time – he looks SO uncomfortable, the poor thing.

  2. Melanie commented on April 12th, 2010 at 6:15 pm

    Liz- I think I’ll do a quick post on Flour vs. cornstarch., I know it’s confusing, thanks for the suggestion.

    Regarding salt, a super quick answer is that kosher salt dissolves better than table salt and it has a better flavor. You can use a lot of it and not get that icky iodized taste that happens from table salt. *But* it is normally used for cooking, not baking. If you are going to use it for baking and the recipe doesn’t call for it, you’re gonna have to adjust the amounts. It takes more kosher salt than table salt to achieve the same flavor.

    Finally, Thomas pretty much looks like that all the time. Personally, I think it’s part of his charm. :)

  3. Keith Lyon commented on April 9th, 2010 at 8:02 pm

    Those dumplings look so wonderful that I feel better just watching! Chicken and dumplings are one of my favorites. My Lyon grandmother used to make hers from scratch using a whole hen and rolling her dumplings out very flat and thin, and then cutting them before placing them in the broth. They were legendary, and I’m sure yours will be, too!
    You are completely charming on camera, and the cutest thing ever!

  4. Che` Garland commented on April 24th, 2010 at 4:51 am

    Technically corn starch is pointless because the “floured” dumplings themselves should provide all the thickener you need. Use corn starch for thin gravies(as a general rule.) There are certain dishes that require the use of both but Chicken & Dumpling aint one of them. And alternatively, you can use arrowroot(cream of tartar) instead of cornstarch for all thinner sauces.

  5. Melanie commented on April 25th, 2010 at 12:21 am

    I don’t have words to describe how happy I am that my mechanic just schooled me on cornstarch! This is literally my dream for this website…. Che’, thanks so much for the feedback as well as saving my life by fixing my breaks. xoxo

  6. Che` commented on April 25th, 2010 at 1:38 am

    No Problem…I was a chef before I was a VW mechanic. I Love both…

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