Hamdi Saidani This Alton Brown Chicken and Dumplings Recipe is a rich and hearty comfort food dish, which uses a whole chicken and homemade flour-based dumplings. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Alton Brown Chicken and Dumplings Recipe Ingredients
- 1 (5- to 5 1/2-pound) chicken, giblets removed
- 3 1/2 teaspoons kosher salt, divided, plus more to taste
- 7 to 9 cups water (to just under the max fill line)
- 3 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 large eggs, at room temperature
- Freshly ground black pepper, to taste
How To Make Alton Brown Chicken and Dumplings
- Pressure cook the chicken: Place the chicken and 3 teaspoons of salt in a 7-quart pressure cooker. Add enough water to cover (but not exceed the max fill line). Cover and bring to pressure over high heat, about 20 minutes.
- Cook under pressure: Once at pressure, reduce heat to low so you hear only a slight hiss. Cook for 45 minutes.
- Release pressure and cool: Carefully release pressure using the manufacturer’s instructions or run cold water over the lid. Remove the chicken and let it cool. Pull the meat off in small pieces and discard the skin and bones.
- Strain and season the broth: Strain the broth through a cheesecloth-lined colander into a wide pot. Discard solids and adjust seasoning with additional salt if needed.
- Make the dumpling dough: In a 2-quart saucier, bring 1/2 cup of broth, the butter, and 1/2 teaspoon salt to a boil. Add all the flour at once, stirring until the mixture comes together and forms a ball, about 3 minutes.
- Cool and mix with eggs: Transfer the dough to a bowl. Mix with a hand mixer on low until no more steam rises, about 5 minutes. Add eggs one at a time, ensuring full incorporation. The dough should form a slight “V” from the beater when done.
- Pipe the dumplings: Transfer the dough to a zip-top bag and snip one corner to create a piping bag. Bring the broth to a gentle simmer and pipe 1-inch dumplings directly into the broth, cutting with kitchen shears.
- Cook and serve: Cover and cook dumplings for 8 to 10 minutes until done. Turn off heat, stir in the chicken, and let sit for 2–3 minutes. Serve hot with black pepper.
Recipe Tips
-
Can I use a rotisserie chicken instead?
Yes, but you’ll need to substitute store-bought or homemade broth, and the flavor may differ slightly. -
How to tell if dumplings are cooked through:
They should be puffed and no longer doughy in the center. Cook for 8–10 minutes and test one before serving. -
Can I make this without a pressure cooker?
Yes, but simmering the chicken on the stove will take about 1.5 to 2 hours instead of 45 minutes. -
Why use eggs in dumplings?
Eggs help give the dumplings structure and a slightly chewy texture, making them more pasta-like.
What To Serve With Chicken and Dumplings
This dish is hearty on its own but pairs well with light sides:
- Steamed green beans
- A crisp garden salad
- Buttermilk biscuits
- Roasted carrots
- Applesauce or cranberry sauce
How To Store Chicken and Dumplings
Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat.
Freeze: Freeze in portions without dumplings (they don’t freeze well). Add fresh dumplings when reheating.
Chicken and Dumplings Nutrition Facts
- Calories: 520
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Protein: 58g
- Fiber: 1g
- Sodium: 860mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chicken thighs instead of a whole chicken?
Yes, use bone-in, skin-on thighs for rich flavor, but adjust cooking time accordingly.
How do I keep dumplings from falling apart?
Make sure the dough is the right consistency and the broth is only gently simmering—not boiling—when you cook them.
Why is my chicken dry?
If pressure-cooked too long or at too high heat, chicken can dry out. Stick to the timing and reduce heat once pressure is reached.
Can I double this recipe?
Yes, but use a large enough pot and be cautious not to overfill when using a pressure cooker.
Try More Recipes:
Alton Brown Chicken And Dumplings Recipe
Description
This homemade chicken and dumplings recipe from Alton Brown delivers tender meat and chewy dumplings in a rich, savory broth.
Ingredients
Instructions
- Place chicken and 3 tsp salt in a pressure cooker. Add water to cover but stay below the max fill line. Seal and bring to pressure over high heat (20 minutes).
- Reduce heat to low and cook for 45 minutes at pressure.
- Strain broth through cheesecloth into a pot. Adjust salt to taste.
- Strain broth through cheesecloth into a pot. Adjust salt to taste.
- In a saucepan, boil 1/2 cup broth with butter and 1/2 tsp salt. Add flour and stir until a ball forms. Cook for 3 minutes.
- Cool mixture slightly, then beat with a hand mixer. Add eggs one at a time, mixing well.
- Transfer dough to a zip-top bag with a corner cut off. Pipe 1-inch pieces into simmering broth, cutting with kitchen shears.
- Cover and cook dumplings for 8–10 minutes. Stir in chicken and let sit for 2–3 minutes. Serve with pepper.
