.jpg) Chicken and dumplings | |
| Alternative names | Chicken and pastry, chicken and sliders, chicken and slicks |
|---|---|
| Type | Dumpling |
| Place of origin | United States,Quebec |
| Region or state | Southern andMidwestern United States |
| Main ingredients | Flour,shortening, water or milk or stock;chicken |
Chicken and dumplings is a Southern United States, Midwestern and French Canadian dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling.[1] Adumpling—in this context—is abiscuit dough, which is a mixture offlour,shortening, and liquid (water, milk, buttermilk,[2] or chicken stock). The dumplings are either rolled out flat, dropped,[1] or formed into a ball.
It is a popularcomfort food dish,[2][3] commonly found in theSouthern[2][4] andMidwestern United States, that is also attributed to being aFrench Canadian meal that originated during theGreat Depression. Some sources say that chicken and dumplings originated in the Southern United States during theera of the Antebellum South and was considered a mainstay during harsh economic times.[5] One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens.[6] Chicken and dumplings as a dish is prepared with a combination of simmeredchicken meat,broth produced by simmering the chicken, multiple dumplings, andsalt andpepper for seasoning. Sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are added to the dumpling dough.[7]
Various commercial preparations of chicken and dumplings are available, including canned[8][2] and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1x4 inches, can be cooked in any broth. The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by gently simmering the dumplings longer and/or adding flour or another thickening agent directly to the broth. Flour tortillas or canned biscuits, rolled thin on a floured surface, cut into strips, are a quick and easy substitute for homemade dough. Butter may be added to the recipe for added richness.
Since chicken meat would become dry and tough if it is boiled long enough to cook the dumplings and thicken the broth, the chicken or parts are removed from the broth before adding the dumplings. While the dumplings are cooking, the meat is separated from the bones. When the dumplings are done and the broth seasoned and thickened, the chicken is returned to the broth. The dish is then ready to be served, but may be kept on low heat so as to not further cook the chicken.[citation needed]
A variant known as "chicken and pastry" or simply "chicken pastry" features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips. In the Appalachian region of the United States, this preparation is called chicken and slicks.[9] ThePennsylvania Dutch version is calledbott boi.[10] Chicken and dumpling soup is another variation, and is very popular in the Midwest.[11]
Pennsylvania Dutchbott boi is asoup popular in central and southeasternPennsylvania, also calledchicken and dumplings in theAmerican south.[12] Bearing no resemblance to the baked dish known elsewhere aspot pie (itself known within Pennsylvania as "meat pies"),bott boi consists of large squarenoodles and a meat such as chicken,ham, orbeef simmered in stock. Other common ingredients includepotatoes,carrots, orcelery.Saffron may also be added as a flavoring, particularly in Pennsylvanian restaurants catering to a niche market among the Pennsylvania Dutch farming communities.[13]
Created to use up leftovers, Pennsylvania Dutch pot pie developed from the more widespread baked variety.[14] Its characteristic noodles were added as a staple of thePennsylvania Dutch and English diets.[13] The ease of preparing it in large quantities has made it popular for fundraisers, community dinners, and other large-scale preparations.[citation needed]
Bott boi is a soup of thick square-cut dough boiled in chicken broth.Turkey or other poultry can be substituted for the chicken. Potatoes and various vegetables may be added, and the broth can also be seasoned with saffron. The simple dough is made from flour andeggs, with a little water or milk.[15][16]
