When Leftover Chicken Becomes Legendary: Old-School Chicken and Dumplings
The oldest school as they come! \*Guy, still too eager to enjoy the food to even stop for a second to talk, was referring to the chicken and dumplings\*. This bowl of chicken and dumplings is not just your run of the mill comfort food, it is a masterclass on how Wednesday’s baked chicken and Thursday’s star dish can become a seamless transition all thanks to ingenious diner style cooking.
A Family Legacy of Zero Waste
The dish is the definition of diner ingenuity. When baked chicken is served on Wednesdays, and no one orders the baked chicken, the owner’s dad gets chicken and dumplings out of it. Just like those Big Bite locations that Guy visits with Brie Smothered Pork Chop, and where nothing gets thrown away, they elevate just a simple chicken and dumpling dish. Brie Smothered Pork Chops | Big Bite
Building Flavor From the Start
It all starts with a serious blend chicken seasoning. Baked chicken gets coated with salt, black pepper, chili powder, brown sugar, and a sprinkle of paprika. Add a dash of margarine and let the chicken bake in the oven for an hour and twenty at a steady 350 degrees. When it’s time, grab some shredded chicken and start making gravy!
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To start off the gravy, the chef quickly sautes some celery and onion, a familiar sight to Guy. But the real question is, what about the garlic? For this dish, a lot is called for. “A lot of garlic” is quite an understatement according to the cook. Along with drippings from the baked chicken, white and black pepper, poultry seasoning, and sage are used to season the dish and elevate the flavor profile. The chicken bones and skin, along with all the other ingredients are left to simmer for 45 minutes to 1 hour for additional flavor.
The Dumplings: Where Lard Makes All the Difference
Nothing is spared for the dumplings either. They are made from a mixture of all-purpose, self-rising flour, water, and the secret ingredient: lard. The cook was right about the lard – it really does make for an amazing, unctuous flavor.
The dumplings are rolled out using what some people say is “a pin that was legally stolen from Abraham Lincoln.” Before being placed in the broth, the dumplings must absorb a lot of flour so that the broth starts to thicken and the dumplings puff up beautifully. 15 – 20 minutes after being dropped in the boiling broth, the shredded chicken is laid on top and left to simmer one last time.
Tips From This Kitchen
Use your drippings: The leftover liquid from baked chicken carries all those roasted seasonings right into your gravy.
Mix your flours: The combination of all-purpose and self-rising creates dumplings that are tender, not dense.
Don’t skip the lard: It’s the key to that rich, old-fashioned dumpling texture.
Stir right away: As soon as the dumplings are in the pot, stir them so they don’t stick to each other.
Guy’s Verdict
He just couldn’t stop using his spoon. “Creaminess and tender chunks of chicken. I almost finished the whole bowl in that time,” he confessed. He was even graciously comparing the meal to his grandma’s. It’s the sort of meal that soul-satisfies and reminds you why places like this and other ones that serve stick to your ribs like for *BANK* Kalua Pig Egg Rolls in CA 🤑 D keep people coming back.
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