Mrs. Cribbs’s Chicken and Dumplings: A Taste of Home

My grandmother, bless her heart, wasn’t one for fancy gadgets or complicated techniques in the kitchen. Her magic lay in simple ingredients, a patient hand, and a whole lot of love. I remember one particularly blustery winter afternoon, the scent of simmering chicken and vegetables filling her cozy kitchen. It was Mrs. Cribbs’s Chicken and Dumplings, a dish that warmed you from the inside out. The slightly chewy, flat dumplings, swimming in a rich, flavorful broth, were the perfect antidote to the winter chill, and every bite felt like a hug.

Recipe Overview

• Prep Time: 45 minutes (does not include dumpling freezing time)
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes (plus freezing time)
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Not specified, but can be modified to be dairy-free

Ingredients

• 3 lbs chicken legs
• 5 carrots (2 cut into large chunks, 3 thinly sliced on the diagonal)
• 2 celery ribs (1 cut into large chunks, 1 thinly sliced on the diagonal)
• 2 medium onions, coarsely chopped
• 6 cups water
• 2 1/4 cups all-purpose flour
• Salt and freshly ground black pepper

Equipment Needed

• Large saucepan
• Medium bowl
• Lightly floured board
• Plastic wrap
• Wax paper
• Baking sheet
• Large enameled cast-iron casserole

Instructions

1. In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions, and the water.
2. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Checking for doneness, the internal temperature should be 165°F (74°C).
3. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool completely. Don’t discard the skin; it can be added back to the pot later for extra flavor.
4. Strain the chicken broth through a fine-mesh sieve and discard the vegetables. This step is crucial for a smooth and clear broth.
5. In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. The fat adds richness and flavor to the dumplings.
6. Turn the dough out onto a lightly floured board and knead until smooth.
7. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes. Resting the dough allows the gluten to relax, resulting in more tender dumplings.
8. Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Keep the remaining dough covered to prevent it from drying out.
9. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper.
10. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings.
11. Repeat with the remaining dough, stacking each layer on the baking sheet.
12. Freeze the dumplings until solid, at least 4 hours and preferably overnight. This step is critical for preventing the dumplings from becoming mushy during cooking.
13. In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil.
14. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes.
15. Add the cooked chicken and return to a boil.
16. Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Work quickly to prevent the dumplings from thawing too much before they hit the hot broth.
17. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally. This ensures even cooking and prevents the dumplings from sticking together.
18. Spoon the chicken and dumplings into bowls and serve.

Expert Tips & Tricks

• Flavor Boost: Don’t be afraid to add a bay leaf or a sprig of thyme to the broth while it simmers for an extra layer of flavor. Remember to remove them before serving.
• Thickening the Broth: If you prefer a thicker broth, mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Slowly whisk the slurry into the simmering broth during the last few minutes of cooking.
• Perfect Dumpling Texture: The key to perfectly textured dumplings is not to overcook them. They should be tender but still have a slight chewiness.
• Browning the Chicken: For a richer flavor, brown the chicken legs in the casserole before adding the water. This will add depth and complexity to the broth.
• Vegetable Variety: Feel free to add other vegetables to the broth, such as potatoes, parsnips, or green beans. Adjust the cooking time accordingly.

Serving & Storage Suggestions

Serve Mrs. Cribbs’s Chicken and Dumplings hot, straight from the casserole. A sprinkle of fresh parsley or chopped chives adds a touch of freshness and visual appeal. This dish pairs beautifully with a side of crusty bread or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken and dumplings in individual portions. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop or in the microwave. If the broth has thickened too much during storage, add a splash of water or chicken broth to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	7g	35%
Cholesterol	150mg	50%
Sodium	300mg	13%
Carbohydrates	50g	17%
Fiber	4g	16%
Sugar	5g	10%
Protein	40g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Dumplings: Substitute a gluten-free all-purpose flour blend for the regular flour in the dumpling recipe. Add a teaspoon of xanthan gum to help bind the dough.
• Dairy-Free Option: Ensure the broth is dairy-free. If using chicken bouillon, check the ingredients list. You can also use olive oil instead of chicken fat in the dumplings.
• Herbaceous Twist: Infuse the broth with fresh herbs like rosemary or sage for a more complex flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes to the broth for a touch of heat.
• Vegetarian Version: Substitute the chicken legs with a hearty vegetable like butternut squash or mushrooms. Use vegetable broth instead of chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken legs?
A: While you can, chicken legs are preferred for their moistness and richer flavor. If using chicken breasts, be careful not to overcook them, as they can become dry.

Q: Do I have to freeze the dumplings?
A: Freezing the dumplings is highly recommended. It helps them hold their shape and prevents them from becoming mushy when cooked in the broth.

Q: Can I make the dough in advance?
A: Yes, you can make the dough a day or two in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Allow it to come to room temperature before rolling it out.

Q: What if my broth is too thin?
A: If your broth is too thin, you can thicken it by simmering it uncovered for a longer period, allowing some of the liquid to evaporate. Alternatively, you can use a cornstarch slurry.

Q: How can I prevent the dumplings from sticking together?
A: Ensure the broth is at a gentle simmer before adding the dumplings. Add them one at a time, and gently tuck them into the broth to prevent them from sticking together.

Final Thoughts

Mrs. Cribbs’s Chicken and Dumplings is more than just a recipe; it’s a taste of nostalgia, a connection to family, and a testament to the power of simple, wholesome ingredients. I encourage you to try this recipe and experience the warmth and comfort it brings. Feel free to adjust the seasonings and vegetables to your liking, and don’t hesitate to share your creations and feedback. Enjoy this hearty and flavorful dish on a chilly evening, perhaps accompanied by a glass of crisp white wine.