Reviews (2)        Add Rating & Review     20 Ratings   5 star values:        4    4 star values:        3    3 star values:        11    2 star values:        1    1 star values:        1                Martha Stewart Member     Rating: Unrated       02/10/2008   My first try, and had a lot of fun. Took a while but totally worth it. I think I'll just use chicken broth next time. Will make again for sure!! Thanks for the great recipe.         Martha Stewart Member     Rating: Unrated       01/15/2008   So delicious!!!!! I am a hero in the eyes of my family when I make it. Mrs. Ratliff, if you read this... thanks! Hope you are enjoying your kitchen. Send some more family recipes Martha's way.

Back to Julieanne Ratliff’s Chicken and Dumplings All Reviews for Julieanne Ratliff’s Chicken and Dumplings - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 6 to 8 carrots, peeled 6 ribs celery 2 3-pound chickens, cut into 8 pieces, and rinsed well 5 sprigs fresh flat-leaf parsley 6 fresh chives 1 6-inch sprig fresh rosemary 3 cloves garlic, crushed 1 large onion, roughly chopped 1 bay leaf Coarse salt and freshly ground black pepper 3 cups all-purpose flour 4 1/2 teaspoons baking powder 4 tablespoons butter, cut into pieces 1 1/4 cups milk 1 large egg, beaten 1 cup frozen peas 1/2 cup frozen corn

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 6 to 8 carrots, peeled 6 ribs celery 2 3-pound chickens, cut into 8 pieces, and rinsed well 5 sprigs fresh flat-leaf parsley 6 fresh chives 1 6-inch sprig fresh rosemary 3 cloves garlic, crushed 1 large onion, roughly chopped 1 bay leaf Coarse salt and freshly ground black pepper 3 cups all-purpose flour 4 1/2 teaspoons baking powder 4 tablespoons butter, cut into pieces 1 1/4 cups milk 1 large egg, beaten 1 cup frozen peas 1/2 cup frozen corn

Directions

Coarsely chop half of the carrots and celery and add to a 6-quart saucepan with a tight fitting lid along with chicken, parsley, chives, rosemary, garlic, onion, bay leaf, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper; add 12 cups water. Bring to a boil, then reduce heat to a simmer. Cook until chicken begins to fall off the bones, 1 to 1 1/2 hours. Turn off heat and let cool 1 hour.

Remove chicken and strain broth into a large bowl. Discard bones, skin, carrots, celery, and herbs. Coarsely chop chicken; set aside half of the chicken and reserve any remaining chicken for another use. Cut remaining 3 carrots and 3 ribs of celery into 1/2-inch pieces. Return broth to 6-quart saucepan and place over high heat, add chopped carrots and celery; season with salt and pepper. Bring to a boil, then reduce to a simmer.

Meanwhile, in a large bowl mix together flour, baking powder, and 1 teaspoon salt. Cut butter into flour mixture using a pastry blender or fork. In a small bowl, whisk together milk and egg. Add to flour and butter mixture and stir until a moist dough forms.

Using a tablespoon, drop spoonfuls of dough into the simmering broth and cover. Cook until dumplings are cooked through and a skewer inserted comes out clean, 12 to 15 minutes. Stir in reserved chicken, peas, and corn, and cook until heated through, about 5 minutes. Serve immediately.

Reviews (2)

 Add Rating & Review     20 Ratings   5 star values:        4    4 star values:        3    3 star values:        11    2 star values:        1    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       02/10/2008   My first try, and had a lot of fun. Took a while but totally worth it. I think I'll just use chicken broth next time. Will make again for sure!! Thanks for the great recipe.         Martha Stewart Member     Rating: Unrated       01/15/2008   So delicious!!!!! I am a hero in the eyes of my family when I make it. Mrs. Ratliff, if you read this... thanks! Hope you are enjoying your kitchen. Send some more family recipes Martha's way.

Reviews (2)

Add Rating & Review     20 Ratings   5 star values:        4    4 star values:        3    3 star values:        11    2 star values:        1    1 star values:        1

Add Rating & Review

20 Ratings 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 1 1 star values: 1

20 Ratings 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 1 1 star values: 1

20 Ratings 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 1 1 star values: 1

  • 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/10/2008   My first try, and had a lot of fun. Took a while but totally worth it. I think I'll just use chicken broth next time. Will make again for sure!! Thanks for the great recipe.  

Martha Stewart Member     Rating: Unrated       01/15/2008   So delicious!!!!! I am a hero in the eyes of my family when I make it. Mrs. Ratliff, if you read this... thanks! Hope you are enjoying your kitchen. Send some more family recipes Martha's way.

    Martha Stewart Member

    Rating: Unrated 02/10/2008

My first try, and had a lot of fun. Took a while but totally worth it. I think I’ll just use chicken broth next time. Will make again for sure!! Thanks for the great recipe.

Rating: Unrated

Rating: Unrated 01/15/2008

So delicious!!!!! I am a hero in the eyes of my family when I make it. Mrs. Ratliff, if you read this… thanks! Hope you are enjoying your kitchen. Send some more family recipes Martha’s way.

All Reviews for Julieanne Ratliff’s Chicken and Dumplings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Julieanne Ratliff’s Chicken and Dumplings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest