Chicken and Dumplings

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.

	this recipe	typical
liquid	5%	151%
vegetables and beans	21%	36%
aromatics	8%	17%
fat	7%	6%
salt	0%	1%

Where it stands out

• #2 of 33 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	4 pounds bone-in-skin-on chicken parts
	Kosher salt and freshly ground black pepper
54 g	4 tablespoons vegetable oil
1 g	1 bay leaf
2 g	2 thyme sprigs (or 1/2 teaspoon dried thyme)
1 g	1 rosemary sprig (or 1/2 teaspoon dried rosemary)
43 g	3 tablespoons butter
150 g	1 large onion (cut into 1/2-inch dice)
122 g	2 large carrots (cut into 1/2-inch dice)
80 g	2 celery stalks (cut into 1/2-inch dice)
30 g	1/4 cup all-purpose flour
170 g	1 large potato (peeled and diced)
60 g	1/4 cup heavy cream (optional)
50 g	1 large egg
30 g	2 tablespoons milk
28 g	2 tablespoons butter (melted)
120 g	1 cup all-purpose flour
8 g	2 teaspoons baking powder
2 g	1/4 teaspoon kosher salt
	Italian parsley (chopped, for garnish (optional))

Method: 6 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Rainy and cool here in New Jersey so comfort food it is . This recipe was little time consuming, I used to use box broth and rotisserie chicken BUT it is so worth the time !!!! Tender chicken , delicious broth and those dumplings....my tummy is so happy right” — a cook, 5.0★

“I made this yesterday with some leftover chicken and it was absolutely delicious. I would like to make a batch to freeze for my husband while I am out of town. Will this freeze well? Should I separate the dumplings from the soup when freezing?” — a cook, 5.0★