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.
carte du jour
Why Does Roasted Food Taste Better?
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. Arotisserie 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 !
Please Pin Our Recipe to Share with Your Friends!
How to Make Roasted Chicken and Dumplings
5 from 7 votes
Roasted Chicken and Dumplings
Prep Time
20 mins
Cook Time
2 hrs 35 mins
Total Time
2 hrs 55 mins
Roasted Chicken and Dumplings, a flavor so deep you can feel it! This is a seriouslygood 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.
Category:Dinner, Main Course
Cuisine:American
Keyword:Chicken and Dumplings
Servings: 8 people
Author: Mean Green Chef
Ingredients
Roasted Chicken
- 4-5lbbroiler-fryer chickencut-up
- 1Tablespoon olive oilextra virgin
- 2teaspoons garlic powder
- 1teaspoon nutmeg
- 1teaspoonsmoked paprika
- 1 TablespoonKosher sea salt
- Freshly cracked black pepper
Roasted Chicken Stock
- pan drippings from roasted chicken
- 2stalksceleryroughly chopped
- 2carrots roughly chopped
- 1yellow onionroughly chopped
- 2bay leavesfresh or dried
- 2cloves garliccrushed
- generous hand of Kosher sea salt
- bones from roasted chicken
- 2quarts (8 cups)water
Chicken and Dumplings
- 2TablespoonsOlive oil
- 4stalkscelery trimmed and chopped into 1/2 inch pieces
- 4carrotstrimmed and chopped into 1/2 inch pieces
- 1largeyellow onionroughly chopped
- 2teaspoonsthymefresh (1 tsp. if dried)
- 4clovesgarliccrushed
- 2bay leavesfresh or dried
- 1/3cup all-purpose flour
- 1/2cupdry sherry
- reserved roasted chicken meat
- 1cupfrozen peas
- 2Tablespoonsheavy cream or half and half
- 1/4cupparsleychopped
- Kosher sea salt to taste
- freshly cracked black pepperto taste
Dumpling Batter
- 2cups (240 grams)all-purpose floursifted
- 2teaspoonsbaking soda
- 1teaspoonKosher sea salt finely ground
- 2Tablespoons buttermelted
- 3/4cupmilkroom temp
- 1/4 cupchopped fresh herbs parsley, thyme, rosemary
Instructions
Roasted Chicken
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 panlined 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 preheatedoven 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.
Roasted Chicken Stock
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 thensauté 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.
Chicken + Dumplings
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.
Make the Dumpling Batter
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.
Recipe Notes
- 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.
Did You Make a Mean Green Chef Recipe?
We 💙 LOVE 💚 seeing your creations! So don’t forget to tag us @meangreenchef or #meangreenchef so we can see what’s happening in your kitchen!
Also Shared on the These Great Link Parties!
Grow your blog with our directory of100+ Link Parties!
follow us on pinterest!
More mean green chef offerings!
Beverage
Instant Pot Peach Iced Tea
by Angela
by Angela
Side Dishes
Traditional Irish Colcannon
by Angela
by Angela
Cakes
Guinness Chocolate Cake
by Angela
by Angela
Cooking Techniques
What is Sous Vide Cooking
by Angela
by Angela
Fish
Gulfside Blackened Grouper
by Angela
by Angela
Cookies
Meyer Lemon Cookies
by Angela
by Angela
- 1
- 2
- 3
- …
- 22