Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 6 cups water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Rolling pin
- Biscuit cutter
Step-by-step instructions:
1. In a large pot, add the chicken, onion, garlic, salt, black pepper, cayenne pepper, and water. Bring to a boil, then reduce heat and let simmer for 1 hour.
2. Remove the chicken from the pot and let cool. Once cooled, remove the meat from the bones and shred into bite-sized pieces. Set aside.
3. In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add the milk and heavy cream, whisking constantly until smooth. Cook for 5-7 minutes, or until the mixture has thickened.
5. Add the shredded chicken to the pot with the milk mixture and stir to combine.
6. In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Add the milk and stir until a dough forms.
7. On a floured surface, roll out the dough to 1/4 inch thickness. Use a biscuit cutter to cut out the dumplings.
8. Drop the dumplings into the pot with the chicken and milk mixture. Cover and simmer for 15-20 minutes, or until the dumplings are cooked through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add diced potatoes and carrots to the pot with the chicken for a heartier meal.
- Use different herbs and spices to change up the flavor profile.
- Add a can of corn or peas for added texture and flavor.
Tips and tricks:
- Use a sharp biscuit cutter to cut out the dumplings for a cleaner cut.
- Make sure the dumplings are fully submerged in the liquid to ensure even cooking.
- Don't overwork the dough when making the dumplings, as this can result in tough dumplings.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a ladle for easy serving.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the dumplings are too tough, they may have been overworked or cooked for too long.
- If the milk mixture is too thick, add more milk or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken Mull and Dumplings is a traditional Southern dish that originated in the Appalachian Mountains.
Flavor profiles:
Savory, creamy, and comforting.
Serving suggestions:
Serve hot with a side of crusty bread for dipping into the creamy broth.
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Taste: Savory, Comforting, Hearty, Rich, Herby