Chicken and dumplings from The Food Lab: Better Home Cooking Through Science (page 237) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on April 24, 2017

    I made this with homemade chicken stock and left over roast chicken. The dumplings are about perfect. The tanginess of the buttermilk really makes them.

  • clcorbi on February 28, 2017

    Absolutely delicious. I used two quarts of homemade chicken stock and a mix of store-bought chicken stock/water for the rest of the liquid, and simmered raw chicken in that mixture to cook it which also helped boost the stock nicely. Flavorful stock really makes all the difference here, since there are really no spices added to the soup. The dumplings were nice and tender as advertised. This is just perfect comfort food, and if you have pre-cooked shredded chicken and homemade stock on hand, it also comes together in around 30 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.