Mrs. Loretta's Chicken 'n' Dumplings by Chef Rachael Afra
Mrs. Loretta's Chicken 'n' Dumplings
Serves: 3-4 people Prep time: 20 mins Cooking time: 40 mins
My grandmother and my mother taught me their versions of this Southern dish, and I just took both and made my own. This made-from-scratch specialty is dedicated in memory of my grandmother, Mrs. Loretta.
Soup Base:
1 whole fryer chicken 4-6 lbs. cut up or
2-3 lbs. boneless and skinless cut of chicken, cut or left whole to debone and shred later
2 celery stalks, rough chop 2-inch stalks
2 medium carrots, rough chop 2-inch sticks
1 large onion, quartered
2T olive oil
2 bay leaves
4 peppercorns
1 bunch parsley stems
6 cups chicken stock
4 ounces mushrooms (optional)
1/2 cup of heavy cream
Small pinch of Saffron
1/4 cup cognac, add towards the end before you add the dumplings
Salt and pepper to taste
Dumpling Recipe:
1-1/4 cup all-purpose flour
2t baking powder
1t salt
2/3 cup milk
1T of butter, melted
Procedure:
1. In a 6-qt. stockpot, heat oil over medium-high heat. Cook chicken in batches on all sides; remove from pan.
2. Add onion, carrots, and celery to the same pot; cook and stir for 6-8 minutes or until the onion is tender. Grab some cheesecloth and place the bay leaves, peppercorns, and parsley stems in a pocket and tie with butcher's twine; cook and stir 1 minute longer.
3. Gently add the stock, return the chicken to the pan; bring to a boil. Boil for 10 minutes and reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
4. Remove the chicken from the stock pot, and let it cool. Take out your bouquet garni and skim the fat from the soup, if you had left the skin on.
5. Take one cup of the soup out to put aside and add your saffron for 15-20 minutes to steep.
6. Remove skin and bones from the chicken and discard, and use your hands or two forks to shred the chicken. Be careful as the chicken can still be hot. Return shredded chicken to the soup, and turn the heat up to a simmer.
7. Once saffron is steeped add to soup, along with cognac, mushrooms, and cream. Season to taste.
8. Give the soup a good stir, since you can't stir it once the dumplings have been added. If it happens, you will get one big mess, and the dumplings will turn into one big one.
9. For the dumplings, in a bowl, whisk flour, baking powder, poultry seasoning, and salt.
10. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir gently until the batter is saturated. Be careful to not overmix this dough.
11. Drop in rounded tablespoonfuls into the simmering soup, one at a time. Reduce the heat to low, covered, 15-20 minutes. After you have dropped all of the dumplings, don't lift the lid since you will lose steam, and the dumplings will not be fluffy. As you add all of them, don't panic if you see no space, take your spoon and gently move the dumplings aside. You will see an open window to the soup mix, that's where you want the dumplings to be.
12. Once dumplings are done, they will come out clean if you stick a fork or toothpick in them to see if they come out clean. If you overcook the dumplings, they will fall apart. Turn the heat off, and let it cool down before enjoying it.
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