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Chicken and Dumplings

Recipe by Chef Marvin Woods


  • 1 (2 ½ to 2 3/4 lb.) whole chicken cut into 8 pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 bayleaf
  • 3/4 teaspoon black pepper 


  • 3 cups self-rising flour
  • 1 teaspoon flat parsley (finely chopped)
  • 1/3 cup shortening
  • 1/2 teaspoon salt
  • pinch nutmeg
  • pinch smoked paprika (if available)
  • 1 cup milk 


1. Place ½ gallon of water in a bowl. Place 2 tablespoons of kosher salt in the same bowl and stir. This is your brine solution. Place enough brine solution in ziplock bags to fill 1/3 of the bag. Add enough pieces of chicken to allow closure of the bag.

2. Place bags in the refrigerator and let set for up to 6 to 8 hours.

3. Place the chicken in a large pot and fill with water.

4. Add bay leaf, garlic powder, thyme and black pepper. Bring to a boil. Cover and reduce heat to medium-low, and simmer 1 hour. Remove chicken; strain and reserve broth.

5. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Return to a simmer.

6. Combine flour, spices together. Cut in shortening with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

7. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes.


8 servings

Nutritional Information

Calories: 353
Total Fat: 13.2g
Saturated Fat: 3.6g
Cholesterol: 47mg
Sodium: 838mg
Total Carbohydrates: 37g
Dietary Fiber: 1.4
Protein: 21g

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