Roasted Chicken and Dumplings, a flavor so deep you can feel it! This is a seriously good chicken and dumplings recipe and we develop amazing flavor by roasting our bird first! It’s the perfect meal on a chilly night or just about any night!
If you don’t have time to roast a chicken, then by all means swap it out for a rotisserie chicken from your local grocer. It will cut your time significantly and taste just as good, I promise you.
Roasting food creates awesome flavor impact called the Maillard Effect, giving depth and dimension to any dish. This meal is no exception, roasting the chicken before whipping up the main recipe is well worth the extra step. Seriously better than boiled chicken any day! If you want to read more about the Maillard Reaction then check this out too.
Chef’s Tip: If you don’t have time to roast a chicken then grab a rotisserie chicken from the deli!
Use Leftover Roasted Chicken to Make Stock
And if you have the time and desire, use the bones from the chicken to make stock. It’s super easy and so much better than a bouillon cube could ever aspire to be. You’ll only have to chop up a few more veggies, toss in the leftover bones from roasting the chicken, and some water and an hour later you have a rich stock. A rotisserie chicken can serve double duty aking stock too.
This is a total comfort meal, so slide into something comfy and cozy up to a big bowl of this amazing Roasted Chicken and Dumplings.
How to Make the Best Dumplings
- Incorporating Ingredients: Never over beat the dough! This is a tender batter, and when beaten too hard it becomes glutinous and produces dense dumplings. Incorporate the dough by hand, mixing gently until it comes together.
- Gentle simmer: Make sure that your stew is on a gentle simmer, once you cover the pot the temperature rises. If the temp is too high, the stew can adhere and burn to the bottom of the pot, ruining the flavor.
- Drop Dumplings: Add the dumpling dough by teaspoonfuls, dotting the top of the stew with the hand-mixed batter. Don’t worry about the shape of the dumplings as they steam, the puff up and double in size.
- Steaming: Once added to the pot, cover and simmer for 15 minutes. Resist the urge to peak, set your timer, do a quick cleanup and check them once the timer buzzes. Giving them adequate time to steam ensures they puff up as large as possible and cook through. It’ worth the wait !
How to Make Roasted Chicken and Dumplings
Roasted Chicken and Dumplings, a flavor so deep you can feel it! This is a seriously good chicken and dumplings recipe and we develop amazing flavor by roasting our bird first! It’s the perfect meal on a chilly night or if your loved one has is under the weather.
- 4-5 lb broiler-fryer chicken cut-up
- 1 Tablespoon olive oil extra virgin
- 2 teaspoons garlic powder
- 1 teaspoon nutmeg
- 1 teaspoon smoked paprika
- 1 Tablespoon Kosher sea salt
- Freshly cracked black pepper
- pan drippings from roasted chicken
- 2 stalks celery roughly chopped
- 2 carrots roughly chopped
- 1 yellow onion roughly chopped
- 2 bay leaves fresh or dried
- 2 cloves garlic crushed
- generous hand of Kosher sea salt
- bones from roasted chicken
- 2 quarts (8 cups) water
- 2 Tablespoons Olive oil
- 4 stalks celery trimmed and chopped into 1/2 inch pieces
- 4 carrots trimmed and chopped into 1/2 inch pieces
- 1 large yellow onion roughly chopped
- 2 teaspoons thyme fresh (1 tsp. if dried)
- 4 cloves garlic crushed
- 2 bay leaves fresh or dried
- 1/3 cup all-purpose flour
- 1/2 cup dry sherry
- reserved roasted chicken meat
- 1 cup frozen peas
- 2 Tablespoons heavy cream or half and half
- 1/4 cup parsley chopped
- Kosher sea salt to taste
- freshly cracked black pepper to taste
- 2 cups (240 grams) all-purpose flour sifted
- 2 teaspoons baking soda
- 1 teaspoon Kosher sea salt finely ground
- 2 Tablespoons butter melted
- 3/4 cup milk room temp
- 1/4 cup chopped fresh herbs parsley, thyme, rosemary
Pull whole cut-up chicken from the fridge and allow it to come to room temp for 30 minutes. Preheat the oven to 425°F/218°C
Pat the chicken dry and arrange on a sheet pan lined with parchment paper. Drizzle with olive oil, and then sprinkle with, garlic powder, nutmeg, smoked paprika, Kosher sea salt and a good dose of freshly cracked black pepper. Roast in the preheated oven for 1 hour.
Remove from oven and cool for 20 minutes or till you can handle it. Debone and skin the chicken and chop into 2-3 inch pieces, set the meat aside and reserve the chicken bones and chicken fat from roasting.
Heat a large heavy-bottomed pot or dutch oven over med-high heat. Once hot add the reserved pan drippings from the sheet pan and bring back to heat for 30 seconds.
Add the chopped celery, carrots, and onion then sauté till fragrant and the onions become translucent about 5 minutes. Toss in the Bay leaves and crushed garlic and stir for 30 seconds.
Add the chicken bones and water to the pot, stir, bring to a boil. Reduce heat, cover and simmer for 1 hour.
Remove from heat and carefully pour through a fine-mesh strainer. Being sure to strain completely to remove any bones.
Put the pot back on the burner and heat over med-high heat, add 2 Tablespoons of Olive oil. Add the chopped celery, carrots, thyme and onions. Sauté until fragrant and onions become translucent about 5 minutes.
Add the flour and stir well, the flour will absorb the fat and become sticky making a roux. Reduce the heat to medium-low and stir the flour and vegetable mixture for about 4 minutes, continuously being sure not to let it burn.
Add the sherry to the pan carefully, and stir, then add the stock a ladle full at a time. It will be thick at first, continue stirring and adding the stock little by little until the broth comes together.
Add the reserved chicken meat and peas. Increase the heat and bring to a simmer, reduce heat, cover and leave on a gentle simmer for 20 minutes.
Whisk together the flour, baking powder, and salt in a medium bowl. Add the herbs if desired, add the melted butter and milk. Gently stir until just combined, being sure not to beat heavily, since it will cause the dumplings to become very dense.
Drop the dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer the dumplings until cooked through, about 15 minutes. Don‘t remove the lid while they steam! The lid keeps the steam in creating light fluffy dumplings, that easily double in size.
Check after 15 minutes with a toothpick, insert into the center of a dumpling and if it comes out clean, then they‘re ready. If there are traces of raw dough then, cover and cook an additional 5 minutes.
Stir in parsley and cream. Season to taste with Kosher sea salt and freshly cracked black pepper. Ladle portions into warmed bowls, garnish with parsley and serve.
- Prep time is approx.
- The stew will continue to thicken as it sits.
- Reheat over medium-low heat, adding a little water as it warms until it’s the desired consistency.