I’m so excited to share my revised Chicken & Dumplings recipe. The old way of making it involved using white bleached flour which was not properly prepared. Now this revamped dish is using a healthier grain that is fermented overnight. Foods supporting healthy digestion are important. With this recipe you can even take it one step further and use chicken bone broth. It takes the flavor to a whole new level.
- 2 to 3 quarts filtered/spring water or chicken bone broth
- 4 to 6 organic chicken thighs or other cut up pieces
- 1 to 2 bay leaves
- 1 tbs. Celtic Sea salt
- 1 chopped organic onion
- 2 chopped organic celery stalks
- 3 chopped organic carrots (rainbow carrots add a nice touch)
- 1 to 2 minced organic garlic cloves
- 2 1/2 cups stoneground organic spelt flour
- 1 tbs. Celtic sea salt
- 2 tbs. whey
- 1/2 to 3/4 cup of filtered/spring water (or use yogurt in place of whey and water)
- 1/2 cup organic butter
- ground pepper to taste along with any other herbs and spices you would like to add
- A day in advance, make the dough for the dumplings. Mix flour, salt, and pepper in a large bowl. Cut in soft butter until crumbly. Mix in whey and water (or yogurt) until you can form a ball of dough. Cover dough and let sit on the counter for 24 hours.
- The day you’re ready to cook, add water or bone broth into a soup pot. Add raw chicken, cover, bring to boil then reduce temperature. Continue cooking until chicken is cooked through. Usually about an hour.
- While chicken is cooking, chop up vegetables and saute in butter. Remove cooked chicken to cool on a plate. When cool, remove skin and bones. Shred chicken into smaller pieces and set aside. Add sauteed vegetables to broth.
- Gently knead the dough a few times. Then roll out dough into long roping. Cut or pinch off dough pieces into the broth. Cook covered in batches about 10 minutes until dumplings float. Continue until all dumplings are made. Add chicken back to the pot. Adjust salt, pepper, and seasoning if necessary. Enjoy!