Time Traveling Table

You know those meals that just feel like a hug? That’s chicken and dumplings. Warm, thick broth. Tender bits of chicken. Fluffy little biscuit clouds bobbing on top. It’s the kind of dish that makes you feel like you’re wrapped in a handmade quilt, sitting in your grandma’s kitchen, even if you’re just heating leftovers in your apartment.

But this isn’t your TikTok version with three kinds of cream and ten spices. Nope — this is the real-deal, 1940s home front comfort food. Born in a time when meat was rationed, budgets were tight, and every scrap had to count, chicken and dumplings became a go-to for families who needed something filling, frugal, and deeply satisfying.

It’s one of those “make-do-and-make-it-delicious” meals: a simple stewed chicken (often from a leftover bird or the occasional Sunday roast), thickened with vegetables and topped with soft, flour-based dumplings cooked right in the broth. No waste. No fuss. Just good food made with love and resourcefulness.

Whether you’re craving something nostalgic, doing a vintage cooking challenge, or just trying to stretch your groceries this week — this dish hits all the right notes. Stick around for the recipe (spoiler: it’s way easier than you’d think) and maybe, just maybe, you’ll find a new old favorite.

Ingredients – Chicken Stew:

• 1 whole chicken (about 3–4 pounds), cut into pieces
• 8 cups water
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2–3 carrots, peeled and sliced
• 2 stalks celery, slice
• 1 medium onion, chopped
• 2 tablespoons chicken fat, lard, or butter
• 2 tablespoons flour (for thickening)

Ingredients – Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening or lard
• 3/4 cup milk (or more as needed)

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Instructions

Step 1: Make the Chicken Stew

1. Boil the Chicken:
   In a large stockpot, add the chicken pieces, water, salt, pepper, and bay leaf. Bring to a boil, then reduce to a simmer. Skim off any foam.
2. Simmer:
   Cover and simmer for about 1½ to 2 hours, until the chicken is tender and falling off the bone.
3. Remove Chicken:
   Take out the chicken and set it aside to cool slightly. Discard bay leaf. Once cool, remove meat from the bones and shred or cut into bite-sized pieces. Return meat to the pot.
4. Add Vegetables:
   Add the carrots, onions, and celery (if using) to the broth. Simmer for 20–30 minutes until vegetables are tender.
5. Thicken Broth (optional):
   In a small pan, melt fat or butter and stir in flour to make a roux. Cook until lightly browned. Stir this into the broth to thicken slightly.

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Step 2: Make the Dumplings

1. Mix Dry Ingredients:
   In a bowl, combine flour, baking powder, and salt.
   
2. Cut in Fat:
   Use a fork or fingers to cut in shortening/lard until mixture is crumbly.
3. Add Milk:
   Stir in milk until just combined into a soft, sticky dough. Don’t overmix the dough: Just stir until combined. Overworking makes them tough.

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Step 3: Cook the Dumplings

1. Drop Dumplings:
   Drop spoonfuls of dough on top of the simmering stew. Keep the pot uncovered for the first 10 minutes to let dumplings rise.
2. Cover and Steam:
   Cover the pot with a tight-fitting lid and let simmer gently for another 10 minutes, or until dumplings are cooked through (they should be fluffy and not doughy inside). Avoid peeking: Once you put the lid on, don’t lift it for 10 full minutes. Steam is essential.

Notes:

Simmer gently: Keep the stew at a low simmer, not a boil. Too hot and dumplings cook unevenly.

Space them out: Drop spoonfuls with room in between so they don’t glue together.

How to Tell if Dumplings Are Done:

1. Timing:
   • After dropping them in, they should simmer uncovered for 10 minutes, then covered for another 10 minutes. This lets them rise and steam without getting soggy.
2. Appearance:
   • They’ll puff up and look firm and matte (not doughy or shiny).
   • They should no longer look wet or raw on the outside.
3. Toothpick or Knife Test:
   • Stick a toothpick or knife into the center of one dumpling. If it comes out clean (no wet dough), they’re done.
4. Texture:
   • When you cut one open, it should be fluffy and bread-like inside, not dense or gooey.
5. Floating and Separate:
   • Dumplings will float and pull slightly away from each other when fully cooked.