Stewed Chicken with Dumplings
Ingredients
Directions
Prepare the chicken
Cut the chicken in half lengthwise and remove the breast bone.
Chop the chicken into pieces: drumsticks, thighs, and wings.
Place the chicken pieces in a pot and cover with water.
Add coarse sea salt to taste and bring to a boil.
Stew and add dumplings
Simmer until the chicken is tender.
Prepare dumpling dough and drop spoonfuls into the pot.
Cook until the dumplings are fluffy and cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mature chicken
- Its tougher muscle needs long, slow simmering to become tender.
- Dumpling dough
- Forms soft, fluffy dumplings that cook in the simmering broth.
The step that matters
Simmer until the chicken is tender. Mature birds have tougher connective tissue that needs long, gentle simmering to break down. Boiling hard can toughen the meat, so the liquid should stay at a gentle simmer until the chicken is tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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