Grandma’s Chicken & Dumplings.
Mmmmmm. Mmmmmm. Goodness. This grain-free version was so close to the way I remember my grandmother’s that I want to make it every day this week, I am THAT excited! Please tell me that you will let me know when you try this recipe! I want to share in the taste party with you.
Chicken & Dumplings
1 whole chicken
12-14 cups water
2 ribs of celery
Leek tips (you can use any portion of the leek, an onion, or green onion, I just keep leek tops for broths*)
2 teaspoons salt
1/2 cup arrowroot powder
1 cup Garfava Flour** (you can substitute with brown rice flour, but they would no longer be grain free)
1/2 cup arrowroot (you can also use potato starch flour, but I prefer arrowroot)
2 tablespoons ghee or oil
1/2 teaspoon salt
1/2 teaspoon organic all-purpose seasoning
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
1 egg (This recipe would work fine with an egg substitute)
1/4 cup water
**+ more garfava flour for rolling and dusting hands to handle dough.
In a large stockpot, place your whole chicken, 12-14 cups of water, your carrots, celery, and leeks or onions. Bring to a simmer. Simmer until your chicken is cooked through (1 hour to 1 hour and 15 minutes). At this point, remove the chicken onto a carving board. Strain out your broth and set aside the veggies from the strainer. Broth will go back on the stove in the stock pot over a simmering heat (low/simmer). In a mug or glass Pyrex measuring cup, scoop out a cup or two of the broth and set it aside. (You may also use a longer cook bone-broth is that is your preference, this is just how I did this from scratch).
I separated my carrots and celery out and gave them a rough chop and dropped them back into the broth. Once your chicken has cooled a little and you are able to handle it, remove the meat from the bones. Save those bones for more broth later. Roughly pull or chop your chicken meat and add it back into the broth pot.
Into your mug of broth that you set aside, whisk in 1/2 cup of arrowroot powder until there are no lumps. Pour this slurry into the broth pot and give it a stir for a minute.
Now, mix together your dumpling ingredients to make your dough. It is kind of sticky, so you can use a bit more flour if needed. The easiest way to roll these out is to place the dough between two pieces of parchment. I cut mine into rough square pieces and then pressed them together a bit with my thumbs. As you press each dumpling, drop it into the simmering pot of thickened broth. Continue until all of your dumplings are in. Cover your stock pot loosely with a lid, increase heat to medium, and cook for another 15-20 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pan.
Serve and enjoy! I served mine in one of my very favorite soup dishes of ALL time, my beautiful Le Creuset Stoneware, one of my favorite gifts from my sister-in-law. Garnish with fresh parsley or sage. I hope this recipe hits that nostalgic part of your heart like it does mine.