Recipes and Cooking Classic Chicken and Dumplings 4.0 (27) 4 Reviews Silken chicken, flavorful broth, and billowy dumplings make this main dish recipe an old-fashioned favorite. 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 April 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Cook Time: 1 hrs 5 mins Chill Time: 2 hrs Total Time: 3 hrs 55 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 1 medium onion, peeled and sliced in half 3 hard-cooked eggs, sliced 2 tablespoon cold butter, cut in 1/4-inch cubes ¼ cup whipping cream Ground black pepper Directions For dumplings, in medium bowl whisk together egg, cold water, oil, and the 1/2 teaspoon salt. Stir in flour. Mix until well-blended and elastic. Cover. Refrigerate 2 hours. Season chicken, including back and neck, with the 1 teaspoon salt. Set aside. In 6-quart Dutch oven combine chicken stock, water, celery, onion, and pinch of kosher salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce heat to just below simmer. Cover, leaving half-inch opening. Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones. For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16 inch; cut in 1 1/2- by 2 1/2-inch pieces. Return broth to boiling. Season well with additional kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream, and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes. Serves 8. Rate it Print Nutrition Facts (per serving) 655 Calories 35g Fat 26g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 655 % Daily Value * Total Fat 35g 45% Saturated Fat 12g 60% Cholesterol 309mg 103% Sodium 955mg 42% Total Carbohydrate 26g 9% Total Sugars 5g Protein 56g Vitamin C 2.4mg 12% Calcium 70.7mg 5% Iron 4mg 22% Potassium 679mg 14% Folate, total 80.6mcg Vitamin B-12 0.9mcg Vitamin B-6 0.7mg *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.