Entree: United States – Arkansas, Southern United States – Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

- 1 whole chicken, about 4 lb (1.8 kg) — yields about 2.5 lb (1.1 kg) cooked/shredded meat
- 10 cups (2.4 L) cold water
- 1 large onion, quartered
- 2 stalks celery, with leaves, cut into large pieces
- 2 medium carrots, cut into large pieces
- 2 bay leaves
- 6 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 4 tbsp (60 g) shortening or lard (divided: 1 tbsp for pot fat + 3 tbsp for dumplings)
- 1/3 cup (45 g) all-purpose flour (for gravy roux)
- 3 1/2 cups (440 g) all-purpose flour (for dumpling dough)
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt (for dumpling dough)
- 1 large egg
- 1 1/4 cups (300 ml) milk or buttermilk
- 2 tbsp (8 g) chopped fresh parsley (plus extra for garnish)
- Optional: 1/2 cup (75 g) frozen peas, added at the end

Instructions

Short Description:
A classic Arkansas-style chicken and dumplings featuring a rich, thick chicken gravy and hearty rolled-and-cut dumpling strips for a comforting one-pot main course.

Regional Notes:
In Arkansas this version uses dumpling dough rolled thin and cut into strips (knife-cut dumplings) rather than drop or biscuit-style dumplings, producing a dense, ribbon-like noodle that makes the stew especially thick and filling. The base is a simple home-style chicken broth thickened into gravy before the dumplings are simmered in it, giving a deeply savory, rustic entree common in Southern kitchens.

1. In a large Dutch oven, combine the whole chicken, 10 cups (2.4 L) cold water, quartered onion, celery, carrots, bay leaves, thyme, 1 1/2 tsp (9 g) kosher salt, and 1/2 tsp (1 g) black pepper. Bring to a gentle boil over high heat, then immediately reduce to a simmer. Skim foam and fat from the surface with a spoon. Simmer uncovered for 45–60 minutes, until the chicken is cooked through and tender.
2. Carefully remove the chicken to a plate and set aside to cool slightly. Strain the cooking liquid through a fine-mesh strainer into a large bowl or measuring container, discarding solids; you should have about 8 cups (1.9 L) of strained broth—if you have more, reserve extra for later. Return 6–8 cups (1.4–1.9 L) of the strained broth to the Dutch oven and keep warm over low heat.
3. When the chicken is cool enough to handle, remove skin and bones and shred the meat into bite-size pieces (about 2.5 lb/1.1 kg cooked meat). Set shredded chicken aside.
4. To make the gravy base, add 1 tbsp (15 g) of the shortening or lard to the warmed broth in the Dutch oven and heat until melted. Whisk in 1/3 cup (45 g) all-purpose flour and cook, whisking constantly, 2–3 minutes to form a blond roux. Gradually whisk in the remaining hot broth until smooth and thickened to a gravy-like consistency. Taste and adjust seasoning with salt and pepper.
5. Meanwhile, make the dumpling dough: in a large bowl whisk together 3 1/2 cups (440 g) all-purpose flour, 1 tbsp (15 g) baking powder, and 1 tsp (5 g) salt. Cut in 3 tbsp (45 g) shortening (or butter) with a pastry cutter or fingers until mixture resembles coarse crumbs. In a small bowl whisk the egg with 1 1/4 cups (300 ml) milk (or buttermilk). Pour the milk mixture into the flour mixture and stir with a fork until a sticky dough forms. Do not overwork.
6. Turn the dough onto a lightly floured surface and use a floured rolling pin to roll the dough to about 1/8–1/4 inch (3–6 mm) thick. Using a knife or pizza cutter, cut the dough into strips about 1/2–3/4 inch (1.2–2 cm) wide and 2–3 inches (5–7.5 cm) long — the traditional Arkansas knife-cut style.
7. Bring the gravy back to a gentle simmer over medium-low heat. Stir the shredded chicken into the gravy. Add dumpling strips in small batches, gently pressing them into the simmering liquid so they are submerged; stir once carefully to separate. Do not boil aggressively after adding dumplings—maintain a gentle simmer.
8. Cover the pot and simmer the dumplings for 12–15 minutes, or until the dough is cooked through (test one: it should be tender, not doughy). If using frozen peas, stir them in during the last 2 minutes of cooking.
9. Stir in chopped parsley and adjust seasoning with salt and pepper. If the stew is too thick, thin with a bit of reserved hot broth; if too thin, simmer a few minutes uncovered to reduce.
10. Serve hot in deep bowls, making sure each serving has plenty of shredded chicken and dumpling strips. Garnish with extra parsley.