Recipes and Cooking Chicken and Dumplings 4.5 (2) 4 Reviews Cook the homemade dumplings right in the same broth the chicken braises in to give each bite of this comforting chicken stew amazing flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 45 mins Total Time: 2 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 egg 3 tablespoon cold water 2 tablespoon peanut oil ½ teaspoon kosher salt 1 cup all-purpose flour 1 4-4.5 pound broiler-fryer chicken, quartered 1 teaspoon kosher salt 5 cup chicken stock or broth 2 cup water 2 stalks celery, halved crosswise 1 medium onion, peeled and halved 2 tablespoon cold butter, cut in 1/4-inch cubes ¼ cup whipping cream Ground black pepper 3 hard-cooked eggs, peeled and sliced Directions For dumplings: In a medium bowl whisk together egg, the cold water, peanut oil, and 1/2 tsp. salt. Stir in flour; mix until elastic. Cover; chill. Season chicken pieces, including back and neck, with 1 tsp. salt; set aside. In a 6-qt. Dutch oven combine chicken stock, the water, celery, onion, and 1/4 tsp. salt. Bring to boiling. Add in this order: leg quarters, backbone, breast, skin sides down. Reduce heat to below simmer. Cover, leaving a half-inch opening. Cook 30 minutes or until breasts are done (165°F). Remove breasts; set aside. Continue cooking leg quarters and backbone 30 minutes more or until done, (175°F). Remove chicken (keep broth in pot); discard vegetables. When chicken is cool to touch, discard skin and tear meat into pieces; set aside. Discard bones. On a floured surface, use a floured rolling pin to roll dough to 1/16 inch thick. Cut into 1 1/2 × 2 1/2-inch pieces. Return broth to boiling. Season with salt and black pepper. Add dumplings to broth, shaking pot occasionally to prevent sticking. Cook 3 to 5 minutes without stirring. Add reserved chicken; reduce to simmer. Add butter, cream, and additional black pepper. Gently set egg slices on top. Remove from heat; let stand, covered, 10 minutes. Tips Dumpling dough may be made ahead and refrigerated overnight. Rate it Print Nutrition Facts (per serving) 314 Calories 15g Fat 13g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 314 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 185mg 62% Sodium 818mg 36% Total Carbohydrate 13g 5% Total Sugars 1g Protein 30g Vitamin C 2.2mg 11% Calcium 36mg 3% Iron 2mg 11% Potassium 308mg 7% Folate, total 45.5mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.