Entree: United States – Southern United States (Alabama) – Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 30 min

Cook 25 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, about 3¼ lb (1.45 kg)
- 10 cups (2.4 L) water
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 large yellow onion, halved and roughly chopped — about 1½ cups (200 g)
- 3 stalks celery, sliced — about 1½ cups (150 g)
- 3 medium carrots, sliced — about 1½ cups (180 g)
- 2 bay leaves
- 6–8 whole black peppercorns
- 3 tbsp (45 ml) unsalted butter
- 3 tbsp (24 g) all-purpose flour (for roux)
- 4 tbsp (60 ml) unsalted butter (for dumpling dough)
- 2 cups (240 g) all-purpose flour (for dumplings)
- 1 tbsp (14 g) baking powder
- 1 tsp (6 g) kosher salt
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (1 g) dried thyme
- 1 cup (150 g) frozen peas (optional)
- Freshly ground black pepper to taste

Instructions

Short Description:
A hearty Alabama-style chicken and dumplings featuring a rich, seasoned chicken broth with carrots and celery and fluffy biscuit-style dumplings cooked directly in the pot until tender.

Regional Notes:
This Southern (Alabama) version uses bone-in chicken for a deep, clear broth and includes classic stew vegetables—carrots and celery—alongside onions; the dumplings are biscuit-style drop dumplings (light and fluffy) rather than noodle-style dumplings found in some other regions.

1. In a large stockpot, place the whole chicken and cover with 10 cups (2.4 L) water. Add 2 tsp (10 g) kosher salt, the halved onion, 1 stalk sliced celery, 1 carrot (sliced), bay leaves, and peppercorns. Bring to a simmer over medium heat, skimming any foam that rises. Reduce heat to low and simmer gently until chicken is cooked through and falling from the bone, about 1 to 1¼ hours.
2. Carefully remove the chicken to a bowl and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, reserving the solids; discard solids except set aside 1/2 cup (120 ml) of the cooked vegetables to add back later if desired. Return the strained broth to the pot and keep warm over low heat.
3. When the chicken is cool enough to handle, remove and discard skin and bones, and shred the meat into bite-size pieces — expect about 2½–3 cups (about 400–500 g) shredded cooked chicken. Set aside.
4. To make a light roux and thicken the broth: melt 3 tbsp (45 ml) butter in a medium skillet over medium heat. Whisk in 3 tbsp (24 g) all-purpose flour and cook, stirring, for 1–2 minutes until pale and slightly nutty but not browned. Slowly whisk 2 cups (480 ml) of the warm strained broth into the roux until smooth, then pour this mixture back into the pot with the remaining broth. Bring to a gentle simmer and taste, adjusting salt and pepper and adding dried thyme.
5. Prepare dumpling dough: in a bowl whisk together 2 cups (240 g) all-purpose flour, 1 tbsp (14 g) baking powder, and 1 tsp (6 g) kosher salt. Cut 4 tbsp (60 ml) cold butter into the flour until mixture resembles coarse crumbs. Stir in 1 cup (240 ml) buttermilk just until a soft, sticky dough forms; do not overmix.
6. Return the shredded chicken and the reserved cooked vegetables (if using) to the pot. If using frozen peas, add them now. Bring the broth to a gentle simmer (not a boil).
7. Drop dumplings by rounded tablespoons (or use a small ice cream scoop) into the simmering broth, spacing them so they do not touch—about 12–16 dumplings depending on size. Cover the pot and simmer gently for 12–15 minutes without lifting the lid; dumplings should be puffed and cooked through. If you prefer slightly thicker gravy, simmer uncovered 2–3 minutes after dumplings finish.
8. Stir in 2 tbsp (30 ml) chopped fresh parsley and adjust seasoning with salt and freshly ground black pepper. Serve hot, spooning several dumplings and generous broth per bowl so each serving includes chicken, vegetables, and dumplings.